Creamy Chicken Korma With Coconut Rice | Philips

Ingredients

• small handful of flaked almonds
• tablespoons of vegetable oil
• medium onions, peeled and finely sliced
• fresh green chilli, deseeded and finely sliced
• small piece of fresh ginger, peeled and finely chopped
• small bunch of fresh coriander, leaves picked and stalks finely chopped
• korma or other mild curry paste
• grams of free-range skinless boneless chicken thighs, cut into 3cm chunks
• x 400g tin chickpeas, drained
• x 400ml tin low-fat coconut milk
• tablespoons of desiccated coconut
• grams of fresh baby spinach
• sea salt and freshly ground black pepper
• tablespoons fat-free natural yoghurt
• lemon
• For the rice: 300 grams of basmati rice
• For the rice: 2 tablespoons of coarsely grated creamed coconut