Chicken Korma Curry

Steps

1. Bring a small pot of salted water to the boil. Prepare ingredients. Pat chicken dry and dice 2-3cm. Place in a medium bowl, along with korma spice mix and lemon juice. Mix to combine and season. Set aside for 5 minutes to marinate.
2. For the curry, heat oil in a medium fry-pan on medium heat. Cook onion, garlic, ginger, carrot, chilli/cayenne (if using) and salt for 4–5 minutes, until softened. Remove from pan and set aside in a bowl. Keep pan on heat.
3. Add measure of oil and chicken to pan and cook, stirring regularly for 4–5 minutes, until golden and almost cooked through. Roughly chop coriander.
4. Add cooked carrot mix, ground almonds, tomato paste and stock to pan with chicken and stir to combine. Bring to a simmer then reduce heat to low-medium and simmer, stirring occasionally, for about 5 minutes, until chicken is cooked through and sauce has thickened slightly. Remove from heat and let cool for 1 minute. Stir through yoghurt and honey. Season to taste, if required.
5. While curry is cooking, add broccoli and edamame to pot of boiling water. Cook for 3–4 minutes, until tender. Add spinach for the final 30 seconds to wilt. Drain well and use a potato masher to roughly crush with salt and lemon zest and juice. Season to taste.
6. TO SERVE spoon super greens onto plates and top with chicken korma curry. Garnish with coriander.