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Chicken and spinach curry
Chicken and spinach curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and healthy curry using pre-roasted chicken, perfect for the family to savor.
Ingredients:
  • 82.50 ml flaked almonds
  • 18.40 gm vegetable oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 56.00 gm korma curry paste
  • 375.00 ml Greek Style Yoghurt
  • 1 large barbecued chicken, skin removed, meat roughly chopped
  • 1 bunch English spinach, leaves roughly chopped
  • steamed jasmine rice, to serve
Instructions:
  • 1. Preheat a small non-stick frying pan over medium heat, then add almonds. Toast the almonds by gently shaking the pan for 3 to 5 minutes until fragrant and golden brown. Transfer the toasted almonds to a plate.
  • In a large saucepan over medium-high heat, heat oil. Add onion and garlic, cook while stirring for 3 to 4 minutes until soft. Stir in curry paste and cook for 1 to 2 minutes until aromatic. Add yoghurt and 1/2 cup of cold water, stirring until well combined.
  • Sear chicken until heated through. Stir in spinach until wilted. Serve curry over rice, topped with toasted almonds. Enjoy!

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