Chicken Tikka Masala with Spinach & Cranberries

irenamacri.com

Jess

1 heaped tablespoon coconut oil

1 brown onion, finely diced

1 red chilli (long one), deseeded and finely diced

4 medium chicken breasts, diced (about 550 g / 1.2 lb total)

2 teaspoons, grated ginger (see pic for the size of ginger)

3 to 4 medium cloves of garlic, grated

2 teaspoons turmeric powder

2 teaspoons garam masala

1 ½ teaspoon coriander seed powder

1 ½ teaspoon cumin powder

1 teaspoon salt

1 teaspoon fish sauce (add a little more salt, if not using)

2 tablespoons lemon or lime juice (apple cider vinegar can also be used)

1 teaspoon honey

1 cup diced tinned tomatoes

¼ cup water

1 cup full-fat coconut milk (see Cook’s Notes)

4 large handfuls of baby spinach (or chopped English spinach)

3 tablespoons dried cranberries

1 teaspoon arrowroot powder (see Cook’s Notes)

Fresh coriander for garnish

Cauliflower for making ‘cauli rice’

Directions at irenamacri.com

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