My good friend Sara first made me this dish when I was a new Mum and all out of energy. I love this recipe because it is very satisfying and the Greek yoghurt helps to make you feel full! To keep carb content low I do not serve with white rice, I eat with steamed vegetables or slendier rice.
INGREDIENTS
- 1/3 cup flaked almonds
- 2 tablespoons olive or peanut oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons korma curry paste
- 1 1/2 cups Greek-style yoghurt
- 500g Sliced chicken breast
- 1 bunch English spinach, leaves roughly chopped
- Steamed vegetables (I like zucchini and carrots) / Slendier rice to serve
METHOD
- 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.
- Add 1 tbsp oil to frying pan over medium-high heat. Quickly stir fry sliced chicken breast, place to one side.
- 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.
- 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 vegetables / slendier rice. Top with toasted almonds. Serve.
Adapted from: http://www.taste.com.au/recipes/617/chicken+and+spinach+curry
