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Photo of Chicken and spinach korma by WW

Chicken and spinach korma

Total Time
45 min
20 min
25 min


Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, coarsely chopped

Skinless chicken breast

500 g, cut into 3cm pieces

Korma paste

75 g, (¼ cup)

Chicken stock cube

1 individual, to make ½ cup (125ml) chicken stock

Light canned coconut milk

cup(s), (160ml)

Baby spinach

150 g

Almond meal

¼ cup(s), (30g) ground almonds


  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add chicken and cook, stirring, for 3–4 minutes or until browned.
  2. Add paste and cook, stirring, for 1 minute or until fragrant. Add liquid stock and coconut milk and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is cooked through.
  3. Add spinach and almond meal and cook, stirring, for 1 minute or until spinach has wilted. Serve.


SERVING SUGGESTION: Kachumber (Indian salad) made with 1 Lebanese cucumber (deseeded, chopped), 200g baby roma tomatoes (quartered), ½ small red onion (finely chopped), ¼ cup finely shredded fresh mint and 1 tbs lemon juice. Add it: Fresh mint sprigs and 2 x 70g warm naan breads (halved) to serve. Swap it: Chicken for firm white fish fillets (reduce cooking time).