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Aubergine, Chicken & Spinach Korma

Aubergine, Chicken & Spinach Korma

Serves

2 People

Prep Time

10 Minutes

Cook Time

25 Minutes

Ingredients

To Serve:

  • Basmati rice or gluten free Indian bread (or pittas / flatbread or similar)

Method

  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).

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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