Ingredients

The following ingredients have 4 Servings
  • 0.5 cup Yogurt
  • 3 Tbsps Almond flour
  • 2 tsps Garam Masala
  • 1 pinch Panch Phoron (Indian 5 spice powder)
  • 1 pinch cinnamon
  • 1 Cardamom (crushed)
  • 1 tsp ground ginger
  • 2 cloves garlic cloves (crushed)
  • 1 cup canned tomatoes (chopped)
  • 1 tsp salt
  • 4 medium Chicken breasts (skinned and chopped into bite-sized chunks)
  • 3 Tbsps clarified butter (or oil)
  • 1 onion (finely chopped)
  • 0.5 cup Coconut milk
  • 0.5 cup Vegetable broth (or water)
  • 2 handfuls Spinach (washed)

Instruction

  • Mix the yoghurt, ground almonds, garam masala, five-spice, cinnamon, cardamom, ginger, garlic, tomatoes and salt.
  • Put the chicken into a large bowl and pour the yoghurt sauce over them. Mix and leave to stand in a cool place for at least 3 hours.
  • Heat the butter in a deep skillet, add the onions and cook for 5 minutes.
  • Add the chicken and yogurt mixture, coconut milk and vegetable broth. Bring to the boil then simmer over a low heat for 20 minutes or until the chicken is cooked through and the sauce has thickened.
  • Stir in the spinach and cook very gently for 5 minutes.
  • Season to taste and serve.