Made easier with ready-roasted chook, this tasty curry is a quick and healthy meal for the whole family to enjoy.
Ingredients
- 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 Tamar Valley Greek Style Yoghurt
- 1 large barbecued chicken, skin removed, meat roughly chopped
- 1 bunch English spinach, leaves roughly chopped
- steamed jasmine rice, to serve
Method
- Step 1Heat 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 2Heat 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 3Add 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.
Notes
Note: 1 large barbecued chicken yields 3 1/2 cups chopped meat. Variation: Korma is a mild curry paste variety. For a spicier curry, try massaman or madras curry pastes.
Related Video
- Author: Dixie Elliott
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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