Mild Chicken Korma with Aubergine and Spinach
A creamy curry without any chilli heat, made in a single pan. The chicken thighs stay juicy, the aubergine softens and soaks up the sauce, and the spinach wilts in a few minutes. Toasted almonds and coconut flakes add a bit of crunch at the end.
A classic korma starts with plenty of onions. Bay’s Kitchen Korma Curry Sauce is built on coconut cream, tomatoes, ginger and garam masala instead, and leaves out onion and garlic altogether.
Method
- Toast the almonds and coconut flakes in a large dry frying pan for 2 to 3 minutes until golden. Tip out and set aside.
- Cut the chicken into pieces of about 3 cm. Heat the oil in the same pan and fry the chicken over a medium-high heat for 10 minutes until browned all over.
- Cut the aubergine into cubes of about 2 cm, add to the pan and fry for around 10 minutes until soft. Then stir in the spinach and let it wilt for 3 minutes.
- Stir in the korma sauce, let it heat through for 2 minutes and take the pan off the heat.
- Chop the coriander, stir it in and season with salt and pepper. Top the korma with the almonds and coconut flakes and serve with rice or flatbread.
Tips
- Aubergine soaks up oil quickly. If it starts to catch on the bottom of the pan, add a splash of water.
- In larger amounts, almonds and coconut flakes contain more FODMAPs. That is why the topping is deliberately kept small, at 10 g of each per serving.
- Chicken breast works too but dries out more easily. Fry it for just 6 to 7 minutes before adding the aubergine.
