Aubergine, Chicken & Spinach Mild Korma (gluten free, dairy free)

Bays Kitchen Low FODMAP Mild Korma with Aubergine, Chicken & Spinach

Servings

2

Preparation

10 min.

Cook time

25 min.

 

INGREDIENTS METHOD
1 Jar of Bay’s Kitchen Mild Korma Sauce
1 Small Aubergine
4 Chicken thighs
200g Baby spinach leaves
20g Toasted coconut flakes
20g Toasted almonds
15g Coriander
1 Tbsp Vegetable oil
  1. Heat oil in a pan, add chopped chicken thighs cook for 10 minutes.
  2. Dice the aubergine, add to the pan and cook until soft (approx. another 10 minutes), then add spinach leaves and cook for 3 minutes.
  3. Add the Bay’s Kitchen Mild Korma Stir-in Sauce and heat for a further 2 minutes.
  4. Take off heat, add coriander and season to taste.
  5. Sprinkle the toasted almonds and coconut flakes on top.
  6. Serve with rice or gluten free Indian bread (or pittas / flatbread or similar).

Recipe created by Bay's Kitchen.

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