It took some time, but this turned out so well and I had fun making it!

Adapted from Allrecipes

Serves 4

Package of eight chicken breast tenders, whole or cut into cubes

2 teaspoons salt, divided

1 tablespoon coconut oil

2 tablespoons canola oil

1 1/2 cups finely chopped onion

2 tablespoons minced garlic (I used six small garlic cloves)

1 1/2 tablespoons minced fresh ginger root (I used my zester)

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon cayenne pepper

1 (15 ounce) can crushed or diced tomatoes (I used salsa style, as that is what I had!)

1 cup plain Greek yogurt

2 tablespoon chopped fresh cilantro, divided

1/2 cup plus 1 tablespoon low fat coconut milk

Handful of cashews, whole or half

Five ounces fresh baby spinach

2 teaspoons Garam Masala, divided

Lemon wedges for garnish

Freshly ground pepper

Sprinkle both sides of the chicken breast tenders with 2 teaspoons salt, freshly ground pepper and 1 teaspoon Garam Masala. Wrap in plastic and refrigerate while you prepare other ingredients. I made the raita (recipe below) and refrigerated it while I prepped and cooked. As there are lots of ingredients in this dish, I tried to have them ready to go before I turned on the heat.  I pulsed the onion and then the garlic in my mini-chopper, so the dice/mince was very fine.  Then I mixed together the spices: Whisk the curry powder, cumin, turmeric, coriander and cayenne pepper in small bowl. In another small bowl, combine the tomatoes, half of the chopped cilantro and 1 teaspoon salt; measure out the 1 cup yogurt and open a can of coconut milk. Heat the canola and coconut oils in a large skillet over high heat; partially cook the chicken in the hot oil (about two minutes per side). Transfer the partially chicken breasts to a small cookie sheet or plate and set aside, keeping them warm. (I put them in the oven at 150 degrees).

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 6-8 minutes. Stir the mix of spices along with 1 tablespoon of coconut milk into the onion mixture; allow to heat together for about 1 minute while stirring. Add the tomato mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup coconut milk into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala over the chicken.

Cover the skillet and simmer for five minutes, then stir in yogurt and spinach.  (I suggest adding the yogurt later than the original recipe, as it tends to separate. If you want to add it earlier, you can also add a little flour to it, so it doesn’t separate). Cover and cook until the chicken breasts are no longer pink in the center and the juices run clear, about 5-7 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with remaining cilantro and cashews. Serve with rice (I made lime coconut rice; recipe below) and lemon wedges.

Serve with hot naan bread and raita (recipe below).

Traditional Indian Raita (in photo, top left)

  • (Adapted from Epicurious)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 1 finely chopped green onion
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon lemon zest
  • Juice from one-half lemon

PREPARATION

Grate cucumber and place in a cheesecloth or clean kitchen towel.  Squeeze out most of the moisture. Mix all ingredients in medium bowl. Season to taste with salt and pepper. If you don’t like cilantro, you may use mint instead. Chill raita, covered, until ready to serve.

Lime Coconut Rice
1 cup basmati rice
1 cup reduced-fat coconut milk
1 cup chicken broth
1 lime, juiced
1 teaspoon grated lime zest
1/2 teaspoon freshly cracked black pepper

Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing.