Chicken Korma Curry

Steps

1. Bring a medium pot of salted water to the boil.
2. Pat chicken dry with paper towels and cut any larger pieces in half so they are all roughly the same size. Place in a medium bowl with korma spice mix and lemon juice. Mix to combine and season with salt and pepper. Set aside for 5 minutes to marinate.
3. For the curry, heat oil in a large 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.
4. Add measure of oil and chicken to pan and cook, tossing regularly, for 4–5 minutes, until golden brown and nearly cooked through. While chicken is cooking, roughly chop coriander, if desired.
5. 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 the sauce has thickened slightly. Remove from heat and let cool for about 1 minute. Stir through yoghurt and honey. Season to taste, if required.
6. 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 with pepper.
7. TO SERVE spoon super greens onto plates and top with chicken korma curry. Garnish with coriander.