Serves: 4 people
Cooking Time: 10 mins
600g diced boneless chicken breasts
1 tsp cooking oil
Handful of spinach
100ml coconut milk
Holy Cow! Mughlai Korma pouch
1. Heat 1 tsp of oil in a pan, add the chicken and lightly sauté for 2-3 minutes.
2. Add the sauce from this pack, stir through and simmer in low heat with a lid on for 8 minutes or until the chicken is cooked through.
3. Add the spinach and coconut milk, and heat through until the spinach has wilted.
4. Serve with rice or naan (maybe a beer!).