Chicken Korma
Just 1 point per portion on No Count and 6 points if tracking (including the rice).
Ingredients (serves 3):
- 150g brown rice
- 3 chicken breasts, cut into chunks
- 1 large red onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp mild curry powder
- 300ml hot chicken stock
- 150g asparagus
- 100g Philadelphia lightest (3 points)
Method:
- Cook the rice separately.
- Meanwhile, spray a wok/deep frying pan with Frylight and cook the onion for 2 minutes.
- Add the garlic and cook for 1 minute.
- Add the chicken and cook for a further 5 mins.
- Stir in the curry powder.
- Add the stock, season and bring to the boil.
- Cover with a lid and simmer for 10 mins, stirring occasionally.
- Add the asparagus and cook for a further 5 mins.
- Stir in the Philadelphia and simmer for a couple of minutes.
- Serve with the rice.
Looks good ! Trying it tomorrow.
Great – hope you enjoy it!Helen xxxx
Just tried this for our dinner, was a massive hit with us all, thanks for sharing
Awww thanks Lisa, so glad you all enjoyed it.
I made this for supper, added a whole tub (180g) of the soft cheese & extra chicken chunks. Had cauliflower rice rather than brown rice, shared between 4 of us, 2 SP per portion on FLEX.
It was a huge success with everyone
Thank you so much for sharing …. will be back for sure
Hi Carol, thank you for your lovely comment.
i am a diabetic have you any puddings suitable also tried to make a sponge sugar free with no succcess thank you
Hi Dianne, the majority of the puddings will work with the sugar/sweetener taken out but I’m not sure how they’ll taste sugar-free.The banana, oat and blueberry biscuits don’t have any added sugar so they should be fine.Try peeling, dicing and cooking an apple before putting it on one half of a WW wrap.Put egg around the outside of the wrap and fold it over, pressing the edges down with a fork.Brush egg over the rest of the wrap and cook in the oven for about 10-15 mins.You could make this recipe with lots of different fruits.I hope this helps,Helen xxxxxx