Step-by-Step Instructions

1. 1.Season the Chicken

   Season 2 chicken breasts (one cut in half to make 3 pieces) with 1 tsp salt, 1 tsp turmeric powder, 1 tsp Kashmiri chilli powder, and 1 tbsp olive oil. Rub the seasoning well into both sides of the chicken.

2. 2.Dust the Chicken with Flour

   Lightly dust the seasoned chicken breasts with about 2 tbsp of plain flour on both sides. This helps prevent the chicken from sticking to the pan during cooking.

3. 3.Cook the Chicken

   Heat 4 tbsp of ghee in a pan over medium heat. Once the ghee is hot, add the floured chicken breasts. Cook for 4 minutes on each side until they are golden brown and partially cooked. Remove the chicken from the pan and set it aside.

4. 4.Sauté Aromatics

   In the same pan with the remaining ghee, add 2 tsp chopped garlic, 1 tsp chopped ginger, and 1 cup diced onions. Sauté for approximately 8-10 minutes until the onions become soft and translucent.

5. 5.Add Salt and Water to Onions

   Add 1 tsp salt to the sautéed onions. This will help draw out moisture and prevent them from burning. Drizzle in 1/2 cup of boiling water to further soften the onions. Increase the heat to high and let the water evaporate, stirring occasionally.

6. 6.Add Spices and Tomato Puree

   Reduce the heat to low. Add 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1.5 tbsp tomato puree. Mix all the ingredients well and cook for a few seconds until the spices are fragrant.

7. 7.Add More Water to Spices

   Drizzle in another 1/2 cup of boiling water to prevent the spices from burning and to create a smooth base for the curry. Increase the heat to medium and let the water evaporate, stirring constantly.

8. 8.Incorporate Coconut Milk, Spinach, and Tomatoes

   Pour in 1 whole tin (400ml) of coconut milk (ensure it's well-shaken), add 80g of baby spinach leaves, and 10-12 halved cherry tomatoes. Stir all the ingredients together to combine.

9. 9.Re-add the Chicken

   Carefully place the partially cooked chicken breasts back into the pan, ensuring they are submerged in the creamy sauce.

10. 10.Simmer and Thicken the Sauce

    Cover the pan with a lid and let it simmer on medium heat for approximately 8-10 minutes. Check every 3-4 minutes. Once the sauce thickens to a 'custard consistency' (when small bubbles are no longer appearing), remove the lid and continue to cook for a few more minutes if a thicker sauce is desired. Taste and adjust seasoning if necessary.

11. 11.Garnish and Serve

    Turn off the gas. Serve the "Marry Me Chicken" curry hot, garnished generously with fresh chopped coriander. Enjoy this absolutely gorgeous and flavorful dish!