Chicken Korma

Quick, simple & super healthy chicken korma curry on mushroom basmati rice. Made with low-fat coconut milk rather than cream. A healthy fat that prolongs the sated feeling causing you to eat less & avoid giving into cravings.

Serves 2

30 minutes

1. Heat the olive oil.
2. Add the onion & cook on a low heat for 5 minutes until soft.
3. Add the chicken. Turn up the heat & cook for 5 minutes until the meat is sealed.
4. Turn the heat down, add the ginger, garlic & korma paste. Cook for 2 minutes.
5. Add the coconut milk, bring to the boil & then turn down to gently simmer for 10 minutes or until chicken is cooked.
6. Add the ground almonds, spinach & cook for 1 minute.