Chicken and Spinach Curry

Ingredients (serves 4)

• 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 basmati rice, to serve

Method

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.
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.
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.

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.