Gluten-Free Living: Recipes | Becky Excell's quick chicken korma

Ingredients

• 2 tbsp butter
• 400g chicken breast fillet, chopped into 2.5cm chunks
• 200ml (generous ¾ cup) passata
• 250ml (1 cup) boiling water
• 60g coconut butter
• 1 tsp salt
• 1 big handful spinach, roughly chopped
• Rice and naan bread, to serve
• 2 tbsp garlic-infused oil
• 2 tsp minced ginger paste
• ½ tsp black pepper
• 1½ tsp garam masala
• ½ tsp ground turmeric
• 2 tbsp desiccated (dried shredded) coconut
• 3 tbsp ground almonds
• 1 tsp ground cumin
• 1 tsp ground coriander