Chicken Korma

Ingredients (serves 4)

  • 350g Chicken Breast Meat (diced)
  • 1 Teasp Fresh Ginger (peeled and chopped)
  • 2 Cloves of Garlic (peeled and chopped)
  • 1 x 150g Pot of Low Fat Natural Yoghurt
  • 1 Tablsp Sunflower Oil
  • 1 Onion (peeled and sliced)
  • 1 Teasp Chilli Powder
  • 3 Teasp Ground Coriander
  • 1 Teasp Turmeric
  • 1 Teasp Black Pepper
  • 1 Teasp Garam Masala
  • 1 x 400ml Tin of Light Coconut Milk
  • 1 Tablsp Ground Almonds
  • 2 Tomatoes (washed and cut into quarters)
  • 1 Teasp of Lemon Juice
  • 180g Spinach (washed)
  • 200g Long Grain Rice (boiled)

Method

  1. Combine the chicken, ginger, garlic and yoghurt.
  2. Heat oil and stir-fry onion, chilli, coriander, turmeric, black pepper and garam masala.
  3. Add the chicken mixture and cook for about 5 minutes.
  4. Add the coconut milk and almonds. Simmer for approx 15 min, stirring occasionally allow sauce to reduce and thicken.
  5. Add tomatoes, lemon juice and spinach, serve with rice.