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Tandoori paste yogurt chicken breast butter clove garlic onion curry powder cayenne cumin powder unsweetened coconut milk chickpeas baby spinach sugar Bread
Viewed: 10 - Published at: 2 years agoIngredients
- 4 tbsp tandoori paste
- 2 tbsp yogurt
- 1 1/4 lb chicken breast
- 1 tbsp clarified butter (ghee)
- 1 clove garlic, peeled and finely chopped
- 1 None onion, peeled and finely chopped
- 1 tsp curry powder
- 2 tsp cayenne
- 1/2 tsp cumin powder
- 1 - 13.5 oz can unsweetened coconut milk
- 2 - 15 oz cans chickpeas, drained and rinsed
- 3 oz baby spinach
- 1-2 tsp sugar
- None None naan bread, to serve
Method
- Mix tandoori paste and yogurt. Add chicken and marinate for 1 hour.
- Preheat oven to 400°F. Line a baking tray with parchment paper. Place marinated chicken on prepared tray and bake for 15-20 mins.
- Meanwhile, heat ghee and saute the garlic and onion. Add curry powder, cayenne and cumin and toast briefly. Add coconut milk and chickpeas and simmer for 5-6 mins, stirring occasionally. Add spinach and cook down slightly. Add sugar and season to taste. Slice chicken and serve with curry sauce and warm naan on the side.
