Ingredients
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4 (approx. 175g) Chicken Breasts
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2 Tbsp Olive Oil
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4 Tomatoesvine-ripened or plum
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3 Garlic Cloves
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4 Shallots
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1 tsp grated Fresh Gingeror 1/2 tsp powdered ginger
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1 Tbsp Turmeric
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2 Tbsp Cumin
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1 Tbsp (powdered) Coriander
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1 Tbsp Chili Powderor less depending on how spicy you want it
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1 tsp Garam Marsala
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1/2 cup Water
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1/2- 1 cup Heavy Cream
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1 cup Fresh Spinach
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Salt
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Black Pepper
Directions
Steps
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1
Done
|
Cook the ChickenPat the chicken breasts dry (Tip: For faster cooking, slice them in half). Heat the oil in a pan. Season each side of the chicken with salt. Cook on one side for 3-5 minutes until a golden crust forms, then flip and do the same. During this time, peel and slice the shallots, peel and mince the garlic, grate the ginger, and dice the tomatoes. The internal temperature of the chicken should be 165 °F / 73.8°C. Remove from heat and set aside. |
|
2
Done
|
Turn the heat to medium. Add the shallots, tomatoes, ginger and garlic directly to the pan upon removing the chicken. Deglaze with the water. Add all the spices and let simmer 5 minutes. |
|
3
Done
|
Add the spinach and simmer for 3 minutes. |
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4
Done
|
Add the cream (whole milk works as well), stir and simmer another 3 minutes. |
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5
Done
|
Dice or cut up the chicken and add to the pan. Season again with salt and pepper. Let simmer for 1-2 minutes to let the flavors soak in. Serve with rice. |
