CHICKEN AND SPINACH KORMA
- 15 ml oil
- 1 large onion, chopped
- 4 – 6 chicken breast fillets, cut into strips
- 2 ml turmeric
- 80 g green curry paste
- 100 g ground almonds
- 400 ml coconut milk
- 175 ml plain yogurt
- 60 ml fresh coriander, chopped (leave some for garnish)
- 150 g baby spinach
- salt and black pepper to taste
Heat the oil in a saucepan and stir-fry the onion for a few minutes until fragrant.
Season the chicken breast strips and brown in batches in the same pan.
Remove from pan and set aside. Stir in the turmeric, curry paste and almonds.
Add the coconut milk, yogurt and coriander and heat until the mixture is close to boiling.
Add the chicken strips and simmer until the chicken is cooked through.
Add the spinach and heat until wilted. Garnish with fresh coriander and serve with basmati rice.
Photo: Melissa Ann Vermeulen
