Spinach and Kidney Beans Curry (Serves 4)

Spinach and Kidney Beans Curry (Serves 4)


  • 1 packet Asian Home Gourmet Singapore Chicken Curry SpicePaste©
  • 450g (1 lb) chicken fillets, cut into bite-sized pieces
  • 200g (7 oz) baby spinach leaves
  • 150g (5 oz) kidney beans, drained
  • 2 medium-sized potatoes, cut into bite-sized pieces
  • 385ml (1¾ cups) coconut milk or milk
  • 4 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 3 tbsp almond flakes as garnish (optional)


  1. Heat oil in a non-stick saucepan on medium heat.  Add SpicePaste©; stir-fry for 1 minute.  Add chicken and potatoes, stir-fry for 2 minutes.
  2. Stir in tomato paste, coconut milk or milk and bring to a boil.  Simmer uncovered on medium heat for 15 minutes.
  3. Add beans and spinach; simmer for 1 minute or until cooked.  Garnish and serve hot with Naan bread.

Variation:  You may replace chicken fillets with any chicken parts of your choice.

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