This is a mildly spicy chicken korma curry that is very simple, easy to make and ready super quickly. Made with freshly ground madras curry powder, coconut milk and boneless chicken.
6 chicken thighs boneless and skinless, 1" cubed
2 tablespoons tomato paste
1 inch ginger, minced
2 cloves garlic, minced
2 tablespoon madras curry powder
1/2 cup almonds
3/4 cup greek yogurt
2 tablespoon canola oil
1 onion, diced
1/4 cup light coconut milk
1. Add tomato paste, ginger, garlic, madras curry powder, salt and almonds into a food processor until smooth. Add to chicken in zip locked bag with yogurt and coat well. Refrigerate, 30 minutes to 2 hours.
2. Add canola oil to a large skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until just caramelized. Add chicken and cook for 12-15 minutes or until the chicken is cooked through. Add spinach and saute, 2-3 minutes. Add milk and cook on medium low, 20-30 minutes.