Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
44
High
Nutrition per serving
Calories868.9 kcal (43%)
Total Fat38.6 g (55%)
Carbs84.4 g (32%)
Sugars7.7 g (9%)
Protein45.5 g (91%)
Sodium950.5 mg (48%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbsprapeseed oil
1onion
large, finely chopped
1cinnamon stick
4cardamom pods
bashed
5garlic cloves
crushed
2 cmginger
peeled and grated
2bay leaves
180gkorma paste
100gground almonds
4 x 200mlcans light coconut milk
200gbutternut squash
peeled and cut into 3cm cubes
400gcan chick peas
drained and rinsed
8chicken thighs
british, skin removed
150gbaby spinach
coriander
chopped
2naan breads
plain
280gbasmati rice
4 Tbsp0 % greek style natural yogurt
0.5red onion
sliced
Instructions
Step 1
1. Heat the oil in a large frying pan and cook the onion, cinnamon and cardamom for 10 mins, until the onion is soft and the spices are fragrant
Step 2
2. Add the garlic, ginger, bay leaves and korma paste and cook for a further 5 mins
Step 3
3. Stir in the ground almonds and coconut milk, take off the heat and allow to cool slightly
Step 4
4. Transfer the mixture to the slow cooker and add the squash and chick peas
Step 5
5. Add the chicken thighs and push them under all the other ingredients so they’re submerged
Step 6
6. Cook on low for 6 hours, until the chicken is falling off the bone
Step 7
7. Stir in the spinach just before serving. Scatter with the coriander and serve with naan breads or rice, red onion and yogurt
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