Ingredients
1/2 cup/
125 ml yogurt
3 tbsp ground almonds 2-3 tsp garam
masala
1 pinch Indian five-spice powder, 1
pinch cinnamon
1 cardamom pod, crushed, 1 tsp ground
ginger
2 garlic cloves, crushed
1 cup / 200 g canned tomatoes, chopped
1 tsp salt
4 medium chicken breasts, skinned and
chopped into bite-size chunks 3 tbsp clarified butter or oil
1 onion, finely chopped
1/2 cup
/ 125 ml coconut milk
1/2 cup
/ 125 ml vegetable broth (stock) or water
2 handfuls spinach, washed, Salt and
pepper
Method
: Prep and cook time : 40 min plus 3 hours to marinate
1. Mix
the yogurt, ground almonds, garam masala, five-spice, cinnamon, cardamom,
ginger, garlic, tomatoes and salt.
2. Put
the chicken into a large bowl and pour the yogurt sauce over it. Mix and leave
to stand in a cool place for at least 3 hours.
3. Heat
the butter in a deep skillet, add the onion and cook for 5 minutes.
4. Add
the chicken and yogurt mixture, coconut milk and vegetable broth (stock). Bring
to a boil then simmer over a low heat for 20 minutes or until the chicken is
cooked through and the sauce has thickened.
5. Stir
in the spinach and cook very gently for 5 minutes. Season to taste with salt
and serve.