Aubergine, Chicken & Spinach Korma

• 1 Jar of Bay’s Kitchen Mild Korma Stir-in Sauce
• 1 Small Aubergine
• 4 Chicken thighs
• 200g Baby spinach leaves
• 20g Toasted coconut flakes
• 20g Toasted almonds
• 15g Coriander
• 1 Tbsp Vegetable oil

To Serve:

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

Nutrition

• Kcal – 636
• Fat – 43g
• of which saturates – 18g
• Carbohydrates – 16g
• of which sugars – 9.5g
• Fibre – 6g
• Protein – 44g
• Salt – 2.2g
• Please note this calculation does not include the rice or gluten free Indian bread (or pittas / flatbread or similar) to serve.

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).