Marry Me Chicken Curry Edition

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: Re-add the Chicken

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

Step 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.

Step 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!

• Dust chicken with flour to prevent it from sticking to the pan.

• Add salt to onions to draw out moisture and prevent them from burning.

• Do not burn the spices, as it will result in a bitter taste.