Aubergine, Chicken & Spinach Korma

Aubergine, Chicken & Spinach Korma

Serves

2 People

Prep time

10 Minutes

Cook time

25 Minutes

Dietary info

Dairy free

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 (per serve)

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
  • Heat oil in a pan, add chopped chicken thighs cook for 10 minutes.
  • Dice the aubergine, add to the pan and cook until soft (approx. another 10 minutes), then add spinach leaves and cook for 3 minutes.
  • Add the Bay’s Kitchen Mild Korma Stir-in Sauce and heat for a further 2 minutes.
  • Take off heat, add coriander and season to taste.
  • Sprinkle the toasted almonds and coconut flakes on top.
  • 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. 

0 Comments

0
Your Basket