Quick Creamy Chicken And Spinach Curry

• 500g chicken breast strips
• 2 Tblsp vegetable oil
• 4 cloves garlic, crushed
• salt and black pepper, to taste
• 1 onion, halved and thinly sliced
• 1/2 cup korma paste
• 300 ml light cooking cream
• 1/2 cup water
• 100g baby spinach leaves
• toasted flaked almonds
• pappadums

1. Combine chicken, half the oil and garlic in a medium bowl. Season with salt and pepper.
2. Heat a large, non-stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 minutes, or until cooked. Remove.
3. Heat remaining oil in same pan. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft. Stir in korma curry paste. Cook, stirring, for 1 minute, or until fragrant.
4. Add cream and water. Bring to boil. Return chicken to pan with spinach. Stir until spinach wilts.
5. Garnish with almonds. Serve with pappadums.

vegetable oil, garlic, salt, onion, paste, light cooking cream, water, baby spinach leaves, almonds, pappadums

Taken from www.epicurious.com/recipes/member/views/quick-creamy-chicken-and-spinach-curry-52876521 (may not work)