Looking for something new to do with a Roast Chicken? This curry is really simple, quick and easy to whip up and thankfully, also tastes really good. Admittedly, when I first picked out this recipe to make I skim read a little… and totally missed the part that said to include quite a bit of yoghurt. Not wanting a huge stomach ache, I just decided to omit it altogether. And despite being a touch watery (next time I will use some coconut cream) it didn’t affect the taste at all.
The almonds in this dish really balance out the curry flavour, and I used a mixture of fresh and frozen spinach, because I am a bit of a spinach freak and it seemed like a good idea at the time! All in all, a quick dish that I will make again!
Chicken and spinach curry
Ingredients (serves 4)
- 1/3 cup flaked almonds
- 1 tablespoon vegetable oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons 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 basmati rice, to serve
- 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.
- 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.
- 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.