Really tasty meal for four.

• 12 cashew nuts
• 2 chicken breasts or 8 Chicken Thighs, de-boned and skinned
• 400g spinach
• 1/4 cup cooking oil
• 1 medium onion, peeled and sliced
• 8 – 10 peeled garlic cloves
• 3 cm long piece of ginger
• 1 medium tomato, skinned and chopped
• 1 tsp cumin seeds
• 1 cardamom pod
• 3–4 cloves
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• salt, to taste

1. Put the cashew nuts into a little lukewarm water to soak for 15 minutes
2. Cut the chicken into bite-sized pieces
3. Chop the spinach roughly. If using baby spinach, you can forego this step.
4. Make the ginger-garlic paste – put the garlic cloves, ginger and cashew nuts into a blender along with a few tablespoons of water and blend.
5. Heat the oil in a pan and add the cumin, cardamom and cloves, fry for 30 seconds then add the onions and fry on a low to medium heat until the onions caramelise
6. Add the ginger-garlic paste, chopped tomatoes, chilli powder, coriander, turmeric and salt. Saute for 8-10 minutes on low to medium heat or until the masala is thick and shiny. Add water as required to keep the masala from burning.
7. Add the chicken pieces, 1 cup water and cook on a low heat, bubbling gently until tender. Add more water if required.
8. Add the chopped spinach leaves and cook for 2 minutes more. Serve with Indian bread or rice.

Based on a recipe at:

https://indianambrosia.com/palak-chicken/