Chicken Korma Rice

Ingredient for 4 servings:

• 2 onions, sliced
• 2 cloves garlic cloves
• 2 chicken breasts, chopped in small cubes 
• 2 tomatoes, chopped
• 5 tablespoons korma paste (or powder)
• 1 cup basmati rice (200 g)
• 1 chicken stock cube
• 2 cups water (500 mL)
• ½ cup raisin 
• 2 cups spinach 
• 1 cup Greek yogurt, low fat
• ½ cup fresh coriander, chopped
• 2 tbsp olive oil

*tbsp: tablespoon    tsp: tablespoon     cup: 250ml

Method:

1. Fry sliced onions and garlic in with the olive oil until softened.
2. Add sliced chicken breasts and fry until no longer pink.
3. Add tomatoes, fry for a couple minutes.
4. Add korma paste, stir in and cook for 30 seconds.
5. Add the rice and cook for 30 more seconds (you can semi pre-cook the rice to speed up the process)
6. Add stock cube, raisins and 500ml (2 cups) water.
7. Cover with foil and cook for 15 minutes (add more water if the rice is not cooked well)
8. Uncover, stir in ½ cup yogurt and spinach until wilted.
9. Serve with the remaining yogurt and coriander. Enjoy!

Dietitians Tip: Make it Vegan by substituting the chicken with korma marinated tofu!

Nutritional Value per serving:

• Energy: 551kcal
• Total Fat: 12 g
• Carbohydrate: 56 g
• Protein: 38 g

Vitamins and Minerals

• Vitamin A: 133 %
• Vitamin B-6: 51%
• Vitamin C: 54%
• Calcium: 24 %
• Phosphorus:30%

*Percent Daily Values based on a 2,000 kcal diet.

Eleana Liasidou

Clinical Dietitian – Nutritionist, MSc