Tandoori Chicken With Chickpeas And Spinach

• 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

1. Mix tandoori paste and yogurt. Add chicken and marinate for 1 hour.
2. Preheat oven to 400u0b0F. Line a baking tray with parchment paper. Place marinated chicken on prepared tray and bake for 15-20 mins.
3. 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.

tandoori paste, yogurt, chicken breast, butter, clove garlic, onion, curry powder, cayenne, cumin powder, unsweetened coconut milk, chickpeas, baby spinach, sugar, bread

Taken from recipes-plus.com/api/v2.0/recipes/18129 (may not work)