How to make
Trim the chicken breasts. Cut them into chunks and marinate them in lemon juice, black pepper, paprika, cinammon, a pinch of salt, the garlic powder and pressed garlic clove, and a one tbsp of curry.
Let them rest for at least 30 minutes, or overnight in the fridge.
Shred the challots, two cloves of garlic and the ginger root. Saute them for 6 minutes in butter.
Add the washed and chopped spinach and stir, until it has wilted. Add the tomato puree, sugar, the remaining curry (1tbsp), water, more salt and the crushed almonds. Stir for 1-2 minutes at moderate heat.
Take the chicken out of the marinade, add it to the pan and stir. Pour in the marinade as well, cover with a lid and cook for 15 minutes.
Serve the Indian Chicken with Spinach, with a few leaves of fresh cilantro.
Enjoy your meal!
