Chicken Spinach Curry

Ingredients

• 2 garlic cloves; crushed
• 2 tablespoons curry paste
• 1½ cups low-fat yoghurt
• 1 tablespoon vegetable oil
• 1 large red onion; finely chopped
• 1 large chicken. Removed skin; Cut or Chop the meat to roughly 5cmx8cm size
• 1 bunch spinach; leaves roughly chopped steamed
• ½ cup cold water
• ½ cup flaked almonds

Methods

1. Heat a small, non-stick frying pan over medium heat
2. Toasted flaked almonds for 3 to 5 minutes by shaking pan gently
3. Remove to a plate
4. Heat oil in a large saucepan over medium-high heat
5. Add onion and garlic
6. Stir cook for 3 to 4 minutes or until soft
7. Add curry paste and cook for 1 to 2 minutes or until aromatic
8. Add low-fat yoghurt and ½ cup cold water and stir until well combined
9. Add chicken, stir cook and bring to a gentle boil
10. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 4 minutes
11. Add spinach. Cover and cook for 1 to 2 minutes or until spinach has wilted
12. Spoon curry over rice
13. Top with toasted almonds and serve