Coconut & Almond Chicken Curry

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 20g flaked almonds
• 1 tbsp Flora Dairy Free Coconut & Almond
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• ½ tsp grated fresh ginger
• 1 tsp ground coriander
• ½ tsp mild curry powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 500g diced chicken breast
• 400 ml light coconut milk
• ½ tbsp cornflour
• 150g fresh baby spinach

Method

1. Add the flaked almonds to a dry pan and cook for a couple of minutes until toasted and then remove and set aside.
2. Add the Flora Dairy Free Coconut & Almond to the pan and melt over a medium heat. Add the chopped onion and then cook for 3-4 minutes until the onions are soft. Add the garlic and ginger and cook for another minutes.
3. Next add the spices and stir quickly until all the onions are coated in the spices. Add in the chicken pieces and fry for 3-4 minutes before adding the coconut milk.
4. Bring to the boil and then reduce to a simmer. Leave to cook for 15-20 minutes.
5. Once the chicken has cooked through remove a few tablespoons of the cooking liquid and place in a small jug or mug with the cornflour. Mix quickly until all the lumps have disappeared and then return to the pan, stirring well.
6. Add the baby spinach and cook for another couple of minutes until the spinach has wilted.
7. Serve with boiled rice and garnish with the toasted flaked almonds and some chopped fresh coriander.