Chicken Korma

350g Chicken Breast Meat (diced)

1 Teasp Fresh Ginger (peeled and chopped)

2 Cloves of Garlic (peeled and chopped)

1 x 150g Pot of Low Fat Natural Yoghurt

1 Tablsp Sunflower Oil

1 Onion (peeled and sliced)

1 Teasp Chilli Powder

3 Teasp Ground Coriander

1 Teasp Turmeric

1 Teasp Black Pepper

1 Teasp Garam Masala

1 x 400ml Tin of Light Coconut Milk

1 Tablsp Ground Almonds

2 Tomatoes (washed and cut into quarters)

1 Teasp of Lemon Juice

180g Spinach (washed)

200g Long Grain Rice (boiled)

1. Combine the chicken, ginger, garlic and

yoghurt.

2. Heat oil and stir-fry onion, chilli, coriander,

turmeric, black pepper and garam masala.

3. Add the chicken mixture and cook for

about 5 minutes.

4. Add the coconut milk and almonds.

Simmer for approx 15 min, stirring

occasionally allow sauce to reduce and

thicken.

5. Add tomatoes, lemon juice and spinach,

serve with rice.

A 331.5g serving contains:

of an adults reference intake.