Simple Chicken Korma with Greens

Simple Chicken korma with greens.

Why this is peri-perfect… Stash this one in the freezer for the Friday night you KNOW you will be craving take-away curry and rice. It gives you that same delicious fix without any nasty additives or a billion calories. Lean chicken thighs provide the protein your body needs to keep metabolism steady and muscle strong, while the gentle spices support digestion without being overpowering. By trimming the coconut milk and oil, you still get that silky, curry texture without extra heaviness. Add in fibre-rich brown rice, spinach, and tomatoes, and you’ve got a balanced, hormone-friendly meal that satisfies while keeping you right on track.

Ingredients:

600g boneless, skinless chicken thighs, diced

1 tbsp olive oil

1 medium onion, chopped

2 tbsp korma curry paste

200ml light coconut milk

1 cup chopped tomatoes

1 packed cup baby spinach

1 cup frozen peas

Salt & pepper to taste

1⅓ cups cooked brown rice (about ⅓ cup uncooked per person)

Fresh coriander to serve

Instructions:

1. Sauté onion:
   Heat oil in a pan. Add onion and cook until soft (5 min).

2. Add curry paste:
   Stir in curry paste and cook 1–2 min.

3. Brown chicken:
   Add diced chicken thighs. Stir to coat and cook until browned (5–6 min).

4. Simmer sauce:
   Add coconut milk and chopped tomatoes. Simmer uncovered for 15–20 min.

5. Add greens:
   Stir in spinach and peas in the last 2–3 minutes of cooking until wilted/heated through.

6. Serve:
   Season to taste. Serve with rice. Scatter on coriander if you have it!

   Per serve: 400 calories, 30g protein, fat: 20.2g, carbs: 24.8g