• leighannewooten

Chicken Korma

Updated: Jan 30


I was shocked this was such a hit with the kiddos! It was a “throw-this-and-that-together” fusion:

  • Chicken korma

  • Coconut sesame dried cherry quinoa

  • Roasted broccoli

It was super easy and took less than an hour from turning the oven on to sitting at the table.






  • Chicken korma: my kids don’t like spicy so this mild sauce is a great way to intro them to other cuisines. Usually I make my ethnic dishes from scratch but sometimes I’ll do a jar of marinade or simmer sauce on a night where I need a break (like last night).

  • Quinoa: a healthier spin on coconut rice and OMG it was DELISH!! Just 1 can coconut milk, 1/2 cup unsalted chicken broth, a pinch of salt, a tbsp of sugar and simmer for about 15-20 min. Top with dried cherries and sesame seeds.

  • Broccoli: lightly tossed with EVOO and salt and throw in the oven at 375 degrees until browned to crunchy perfection.

Bon Appetit!
35 views0 comments

Recent Posts

See All

Join our list for updates & news in the industries that matter to you.

  • Instagram
  • Facebook
  • LinkedIn

©2020 by Behind the Label

restaurant consultants, food service consulting, sustainability consulting, sustainable packaging, foodies, culinary consulting, food packaging help, nutrition facts consulting, food business consulting, All Phases of Product Execution, Collaboration on Brand Strategy, External Partnership Development, Storytelling, Trend Guidance, Recipe Development, Testing & Nutrient Analysis, Menu Development, Testing & Nutrient Analysis, Market & Competitive Analysis, Regulatory Guidance, Menu, Lableing, Caloric Labeling, Nutrition Facts Panel, Sustainable Packaging Guidance, Speaking Engagements, Food Presentation, Styling & Photography, best food business consultants, i want to start a food biz, food biz, food presentation help, restaurant help, A Dynig Art Company Ltd, Kathryn Gainard Monroe, sow, vitamix, benexia