Recipe: Chicken Chick Pea Korma

1 06 2010

I adapted a recipe from President’s Choice and my family LOVED this.  The kids ate it up!


  • 3 sweet potatoes, cooked and cubed (you can also use squash)
  • 1 jar of light Korma Sauce (I use President’s Choice) – you can also google on how to make your own
  • 1 can of chick peas, drained and rinsed
  • 3 cups of baby spinach (or more if you love it like I do)
  • 1 bunch of green onions
  • 1/2 cup water
  • Optional: 2 chicken breasts
  • Your choice of rice – we like basmati around here.

The Method:

Boil the cubed sweet potatoes until they are almost done and either BBQ or grill the chicken until it’s cooked.

In a non-stick (deeper – mine is 3 inches high) pan, throw together the chick peas, Korma sauce, water, cooked sweet potato and cooked chicken.  Stir well and cook on medium heat for about 5 minutes.

Add the green onions and baby spinach, stirring until the spinach has wilted.

Serve over rice!

Nutritional Info  (without chicken):

Serving Size: 1 1/4 cup

Calories: 220

Fat: 4.5 g

Sodium: 360 mg

Fibre: 6 g

Protein: 7 g (even more with the chicken, obviously, which is why I add it)

The great thing about this high-fiber, high-protein recipe is it’s super delicious and my kids liked it, which shocked me.  Bonus!