This one-pot Indian chicken curry with coconut milk is packed full of fragrant spices, but is mild and creamy enough for the whole family to enjoy. This lighter take on a korma style curry is healthier and gluten free, with all the flavor but less saturated fat. It'll be your new family favorite!
2lbsChicken Thighs - skinless & boneless, cut into bite-size pieces
2clovesGarlic - crushed
1inchFresh Ginger - peeled and grated
1tbspGaram Masala
1tspMild Chilli Powder - optional
¼tspGround Allspice
2tspTomato Purée
¾cupGround Almonds (Almond Flour)
1cupChicken Stock
1pinchSugar
½cupLight Coconut Milk
Sea Salt and Black Pepper
4handfulsSpinach
To Garnish
Fresh Cilantro (Coriander) - optional
Sliced Almonds - optional
Instructions
Heat the coconut oil in a large saucepan or frying pan. Once hot, fry the onion over a low heat, stirring occasionally for around 10 minutes until it starts to soften.
Add the chicken and fry for a few moments longer, then stir in the garlic, ginger and the dry spices. Stir around in the pan, allowing them to release their flavor into the chicken.
Add the tomato purée, ground almonds, stock and pinch of sugar.
Bring to a boil then turn to a simmer. Cook for about 20 minutes, stirring occasionally.
Taste and season again. Add the light coconut milk and stir.
Finally add the spinach and stir until wilted but still bright green.
Scatter over the almonds and chopped cilantro/coriander, if using.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.