Indian Chicken and Spinach Curry

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Indian Chicken and Spinach Curry
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
½ cup Yogurt
3 tablespoons Almond flour
2 teaspoons Garam Masala
1 pinch Panch Phoron (Indian 5 spice powder)
1 pinch cinnamon
1 Cardamom (crushed)
1 teaspoon ground ginger
2 cloves garlic (crushed)
1 cup canned tomatoes (chopped)
1 teaspoon salt
4 medium Chicken breasts (skinned and chopped into bite-sized chunks)
3 tablespoons clarified butter (or oil)
1 onion (finely chopped)
½ cup Coconut milk
½ cup Vegetable broth (or water)
2 handfuls Spinach (washed)
How healthy are the main ingredients?
tomatoYogurtSpinachCoconut milkgarlicginger
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.