Tandoori Chicken With Chickpeas And Spinach - cooking recipe

Ingredients

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

Preparation

Mix tandoori paste and yogurt. Add chicken and marinate for 1 hour.
Preheat oven to 400\u00b0F. 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.