A curry recipe using what ingredients we had in the house, managing to knock up something tasty! There is an optional step to really elevate this dish, but no problem if you do not have time as your can still have a meal the family will enjoy.
This is perfect for leftovers, I had some for my lunch the next day. I served mine up with lentils and a cheat riata (greek yogurt and a bit of mint sauce mixed together!). But can also be enjoyed with nann bread, flatbread, rice, the list goes on!
Ingredients
Sevres 4
4 chicken breasts, chopped into chunks
6 tbsp Greek yogurt ( I used no fat yogurt)
5 tsp Korma curry paste
2 small white onions, diced
2 small red onions, diced
1 red pepper, sliced
1 can chopped tomatoes
1 tbsp ginger puree
4 cloves of garlic, crushed
2tsp paprika
1 tsp cumin
1 tsp turmeric
stock cube
300g frozen spinach (I used 8 cubes of frozen spinach)
1 tbsp honey (optional)
Directions
Marinade the chicken breasts in 2 tbsp of the yogurt and 2 tsp curry paste, ideally leave for a couple of hours if time
(optional) fry of the chicken for a couple of minutes so it chars on the outside (but raw on inside), set aside. Fry off the onions in the honey on a low heat until they caramelise If following this step, add the chicken to the slow cooker halfway through the cook time.
Add all the ingredients but the rest of the yogurt and spinach
Cook on low for 6 hours or high for 3 hours
15 minutes before the end add the spinach and yogurt.
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