Aubergine, Chicken & Spinach Korma

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

10mins Prep time

25mins Cook time

2 Serves

You'll need:

Korma Curry Stir-in Sauce

£4.30

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.

Step #1

Heat oil in a pan, add chopped chicken thighs cook for 10 minutes.

Step #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.

Step #3

Add the Bay’s Kitchen Mild Korma Stir-in Sauce and heat for a further 2 minutes.

Step #4

Take off heat, add coriander and season to taste.

Step #5

Sprinkle the toasted almonds and coconut flakes on top.

Step #6

Serve with rice or gluten free Indian bread (or pittas / flatbread or similar).

Stir, Simmer & Serve

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