Chickpea, Pumpkin and Chicken Korma

Wow! What a meal, this one had a serious kick to it and hot dayum I liked it!

I dont even know how I decided make this, I just knew that I had a want for chickpeas and something a little spicy. After searching for a recipe on line It was disappointing to see my low fat, low calorie options were fairly limited.

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So what do we do when we cant get given the recipe we want? We create it Fat Girl Slim style. Almost anything you love that is high calorie and sugar laden can be transformed into a much healthier version. You just have to think and be open to try new things.  We are lucky enough to live in a day and age where there is almost always a lower fat option: For example – fatty cream –  change for :Light and creamy carnation milk. Just think out side the box..

Whats even better about this dish is the time it takes to cook it – maybe 15 minutes of prep if that and about 30 mins of cooking time.

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Basically this dish incorporates everything I’m in love with at the moment. Brocollini! OMG! I must buy at least a bunch every day from the local shops to cook up and if I’m cooking for more than myself that its one bunch per person. No sharing in this household. 

Also, if you are vegetarian just take out the chicken and its complete vego happy!

Now onto the recipe!

  • 1 cup Chicken stock (255g)
  • 1 250g jar Korma sauce (250g)
  • 475g Peeled pumpkin
  • 200g Raw, lean chicken breast
  • 1 400g can Chickpeas, drained (280g)
  • 200g Broccoli
  • 1/4 cup Fresh coriander (4g)

Preparation Tips

  • Dice the pumpkin
  • Thinly slice the chicken breast
  • Drain the chickpeas & rinse

Method

  1. Heat the stock and korma sauce in a large saucepan over medium heat. Add the pumpkin and simmer uncovered over medium- low heat for 15-20mins or until tender.
  2. Add the chicken, chickpeas and broccoli and cook for 3-4 minutes or until the chicken is cooked through. Stir in the chopped coriander, save a few leaves for garnishing.
  3. Divide between serving bowls and top with the spare coriander sprigs.

 

Calories 305 Cal
Protein 20.5g
Fat Total 11.7g
Fat Saturated 5.4g
Carbohydrates 23.9g
Sugars 12.2g
Sodium 644.2mg

*This recipe has 4 serves.

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Categories: Dinner, Recipes, Vegetarian

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