Chicken and spinach korma
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
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
⅔ cup(s), (160ml)
Baby spinach
150 g
Almond meal
¼ cup(s), (30g) ground almonds
Instructions
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.
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