Chicken Chaat Curry

1. Toss the chicken in Shemin’s Chaat Masala.
2. Heat 2 tbsp of cooking oil in a large pan and fry the chicken for 3-4 minutes until browned. Remove and set aside.
3. Next, fry the onions until golden brown, adding some more oil to the pan if needed.
4. Then add Shemin’s Indian Curry Paste and a splash of water and stir for 2 minutes.
5. Add the chopped tomatoes and potatoes. Cook for 20 minutes with the lid on or until the potaoes are at desired softness.
6. Pour in the coconut milk and add the spinach and chicken. Simmer for a further 5 minutes until the spinach has wilted and chicken is cooked through.
7. Season to taste and stir in the lime juice.
8. Serve with Shemin’s naan bread or chapatis, or with boiled rice.

Tips:

• You can leave out the coconut milk in this curry if you prefer.