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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 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 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.

Chicken and spinach curry

How to make Chicken and spinach curry

Ingredients

Method