Skip to content

Free Delivery on orders over £25

Aubergine, Chicken & Spinach Korma

Serves

2 People

Prep Time

10 Minutes

Cook Time

25 Minutes

Aubergine, Chicken & Spinach Korma

Ingredients

  • 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.

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.

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Basket

Your basket is currently empty.
Shop now