Optavia Chicken Korma

Chicken Korma Yield: 4 Servings • Each: 1 Leaner, 3 Green, 1 Healthy Fat, 3 Condiments Time: 1 hour • Per serving: 350 Calories • 46 g Protein • 1 6 g Carbohydrate • 1 1 g Fat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine chicken, yoghurt, pepper and a pinch of salt into a large re-sealable bag. Toss and mix well until the chicken is well coated with the marinade. Seal the bag and marinate for 30 minutes.

Step 2

2. Heat 1 teaspoon of oil in a large non-stick pan and pan-fry the marinated chicken over medium heat for 5-6 minutes, tossing the chicken occasionally.

Step 3

3. In the same pan, add butter, garlic, ginger and onion; heat over medium heat for 1-2 minutes or until the garlic and onions are soft and lightly browned.

Step 4

4. Reduce heat and toss in the tomatoes, eggplant, garam masala, turmeric, chili powder and cardamom, pan-fry for 5 minutes.

Step 5

5. Pour in the water and bring it to a boil. Place a lid on top of the pan and simmer for 10 minutes.

Step 6

6. Stir in remaining yoghurt (including that left over from marinade) and coconut milk, stirring occasionally, until the sauce has thickened slightly.

Step 7

7. Divide the chicken korma into 4 equal portions and garnish each with 6 roasted cashew halves and 1 tablespoon of coriander leaves. Serve with steamed cauliflower rice ( 3⁄4 cup per serving).

Step 8

Tip: To make cauliflower rice, you may chop the cauliflower into rice-like pieces, grate the cauliflower with a box grater, or cut cauliflower into florets and lightly pulse in a food processor.