Leftover Chicken and Spinach Curry

So good and so easy... thanks to having a bit of roasted chicken in the fridge, I was able to whip this up in about half an hour!

http://www.taste.com.au/recipes/chicken-spinach-curry/a32482de-e463-462b-bd93-a78bce0002c6

My version (based on what I had on hand):

Ingredients

• handful of almonds, chopped (since I didn't have any flaked)
• 1 tablespoon olive oil
• 2/3 of a red onion, coarsely chopped (what I happened to have in the fridge)
• 2 garlic cloves, crushed
• 1 heaping tablespoon mild curry paste
• 1/2 cup plain yogourt mixed with a little water (to make just under 3/4 cup)
• leftovers from a roasted chicken (about a large breast's worth), chopped into rough cubes
• most of a bunch spinach, leaves roughly chopped
• cooked rice, to serve

Method

1. Heat a large frying pan or wok over medium heat. Add almonds. Cook, shaking pan gently, for 3 to 5 minutes or until toasted. Remove to a bowl. 
2. Add oil to the pan and heat over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste and cook for 1 to 2 minutes or until aromatic. Add yoghurt and water mixture. Stir until well combined.
3. Add chicken. Bring to a gentle boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 4 minutes or until chicken is heated through. Add spinach. Cover and cook for 1 to 2 minutes or until spinach has wilted.
    
   Spoon curry over rice. Top with toasted almonds. Serve.