Spicy Indian Chicken and Spinach Curry

Ingredients

• 600 g Chicken thigh, boneless, skinless
• 150 g Fresh spinach leaves
• 100 g Greek yogurt (full fat, dairy-free alternative)
• 3 Garlic cloves, minced
• 2 tsp Ginger, grated
• 100 g Tomato puree
• 1 tsp Garam masala
• ½ tsp Turmeric powder
• ½ tsp Cumin seeds
• ¼ tsp Red chili powder
• 2 tbsp Coconut oil
• to taste Salt
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat coconut oil in a heavy pan over medium heat; add cumin seeds until fragrant.

2. 2

   Add minced garlic and grated ginger; sauté 1 minute.

3. 3

   Stir in garam masala, turmeric, and red chili powder; cook 30 seconds.

4. 4

   Add tomato puree and cook 5 minutes until the oil separates.

5. 5

   Add chicken pieces, season with salt, and brown on all sides.

6. 6

   Pour in 200 ml water, cover, and simmer 15 minutes until chicken is cooked through.

7. 7

   Stir in spinach and cook until wilted, about 2 minutes.

8. 8

   Remove from heat and fold in Greek yogurt gently to avoid curdling.

9. 9

   Garnish with cilantro and serve hot.