Chicken and spinach curry

Name: Chicken and spinach curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/3 cup flaked almonds; 1 tbsp vegetable oil; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 2 tbsp korma curry paste; 1 1/2 cups Greek Style Yoghurt; 1 large barbecued chicken, skin removed, meat roughly chopped; 1 bunch English spinach, leaves roughly chopped; steamed jasmine rice, to serve

4.8

(30)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $5.49 /serving

Author : Dixie Elliott

quick budget friendly dinner

Ingredients

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1/3 cup flaked almonds1 tbsp vegetable oil1 large brown onion, finely chopped2 garlic cloves, crushed2 tbsp korma curry paste1 1/2 cups Greek Style Yoghurt1 large barbecued chicken, skin removed, meat roughly chopped1 bunch English spinach, leaves roughly choppedsteamed jasmine rice, to serve

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Instructions

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Step 1

Heat a small, non-stick frying pan over medium heat. Add almonds. Cook, shaking pan gently, for 3 to 5 minutes or until toasted. Remove to a plate.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste and cook for 1 to 2 minutes or until aromatic. Add yoghurt and 1/2 cup cold water. Stir until well combined.

Step 3

Add chicken. Bring to a gentle boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 4 minutes or until chicken is heated through. Add spinach. Cover and cook for 1 to 2 minutes or until spinach has wilted. Spoon curry over rice. Top with toasted almonds. Serve.