Chicken Korma with Spinach

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces.

2. 2

   In a large bowl, mix the plain yogurt with the ground coriander, ground cumin, turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 30 minutes.

3. 3

   Finely chop the large onion, garlic cloves, and ginger.

4. 4

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.

5. 5

   Add the garlic and ginger to the pan and cook for another 2 minutes.

6. 6

   Add the marinated chicken to the pan and cook until the chicken is browned on all sides.

7. 7

   Stir in the ground almonds and coconut milk. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.

8. 8

   Add the spinach to the pan and cook until wilted.

9. 9

   Serve the Chicken Korma with Spinach hot, garnished with fresh coriander if desired.