Heat the oil in a large frying pan over a low heat and fry the onion for about 5 minutes until soft. Add the garlic and the ginger to the pan and cook for a further 1 minutes.
Add the curry paste to the frying pan and stir for 1 minute.
4 tablespoon korma curry paste
Add the leftover chicken and ground almonds and stir together.
500 g cooked chicken, 2 tablespoon ground almonds
Pour over the chicken stock, season with freshly ground black pepper, and simmer for 5 minutes to heat the chicken thoroughly.
300 ml chicken stock, 1 dash black pepper
Stir in the mango chutney, natural yoghurt, garam masala, and sultanas.
2 tablespoon mango chutney, 150 ml low fat natural yoghurt, 2 teaspoon garam masala, 40 g sultanas
Stir through the fresh spinach and serve.
100 g spinach
Notes
The Nutritional information is just for the curry and excludes any sides such as rice or naan bread.
Ingredient Notes
Fresh Ginger - a core ingredient of a curry. Ginger root should be firm. You can freeze any you don't use.
Korma Curry Paste - a korma is a fairly mild curry. Curry pastes are excellent as they are more economical than jars or sauces and have a deeper flavour.
Ground Almonds - these are used to thicken the sauce. (see substitution below for nut allergies)
Chicken Stock - I use a chicken stock cube for convenience.
Mango Chutney - a sweet and spicy chutney that adds lots of flavour.
Low Fat Natural Yoghurt - this adds a nice creaminess to the sauce
Garam Masala - an Indian Spice blend used in many dishes. It isn't overly spicy.
Sultanas - a traditional Korma often has added dried fruits. I've used sultanas as they are the most common.
Spinach - use fresh spinach leaves rather than frozen. If using frozen, squeeze out the excess liquid to avoid the sauce being too watery.
Storage Tips
Cooked chicken will keep in the fridge for 3 - 4 days. However, you should only re-heat meat once so when you've cooked this leftover chicken curry, you should eat it straight away. Cold chicken curry makes a great lunch the next day if you have any leftovers!