Indian Chicken and Spinach Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ 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)
- ½ cup Coconut milk
- ½ cup Vegetable broth (or water)
- 2 handfuls Spinach (washed)
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Baking sheet, 3 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Whisk, 1 Rolling pin, 1 Hand mixer, 1 Immersion blender, 1 deep bowl, 1 Parchment paper, 1 Aluminum foil, 1 Ladle
Preparation steps
1.
Mix the yoghurt, ground almonds, garam masala, five-spice, cinnamon, cardamom, ginger, garlic, tomatoes and salt.
2.
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.
3.
Heat the butter in a deep skillet, add the onions and cook for 5 minutes.
4.
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.
5.
Stir in the spinach and cook very gently for 5 minutes.
6.
Season to taste and serve.
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