Chicken with Spinach in Indian Style

Ingredients

• 150 g spinach
• 2 cloves garlic
• 4 onions
• 150 g yogurt
• 3 tbsp finely ground almond kernels
• 2 tsp garam masala
• 1 tsp five-spice mix
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 1 tsp ginger powder
• 400 g pizza tomatoes
• Salt
• 700 g chicken breast fillets (ready‑to‑cook, skinless)
• 2 tbsp ghee (or clarified butter)
• 200 ml coconut milk
• vegetable broth as needed

Instructions

1. 1.

   Wash and drain the spinach. Peel and finely chop the garlic and onions. Mix yogurt, almonds, Garam Masala, five‑spice mix, cinnamon, cardamom, ginger, garlic, tomatoes and 1 tsp salt well.

2. 2.

   Wash the chicken breasts, pat dry, place in a large bowl and pour over the yogurt sauce. Stir and refrigerate for at least 3 hours (best overnight).

3. 3.

   Heat ghee in a high‑sided non‑stick pan, add onions and sauté for 5 minutes. Add the chicken‑yogurt mixture and cook for 10 minutes. Pour in coconut milk and stir. Thin with vegetable broth if desired. Bring to a gentle simmer, fold in spinach, let it thicken for 5 minutes, season and serve.