Chicken Saag

This is my variation of the Indian dish, Chicken Saag. I added carrots just to up the veggie content, I used cubed chicken breast, and I didn't bother putting the spinach into a food processor.

Ingredients:
3 chicken breasts
5 cloves garlic, minced
2 large onions, minced
4-6 carrots, peeled and sliced
2 large tomatoes, crushed (I used a can of diced tomatoes)
1-inch piece of ginger, minced
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp tumeric
2 large cardamom pods (I used a dash of cinnamon and a dash of nutmeg to replace)
2 cloves
Vegetable Oil
4 TBSP milk (I used unsweetened Almond Milk)
4 bunches spinach, I used half a bag frozen spinach
1 tsp garam masala
2 TBSP butter
1/2 tsp salt

1. Salt and pepper chicken to taste. Fry the chicken lightly in 4 tablespoons oil for 3-4 minutes until lightly browned and set aside.

2. Heat another 3 tablespoons oil and add ginger, garlic, and onions, carrots and saute until onions are lightly brown. Add tomatoes, salt, cayenne, coriander powder, tumeric, cloves, and cardamom.
3. Sprinkle with one tablespoon water. Cook for then minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
4. Add spinach and garam masala. Simmer for another 10-20 minutes. Remove from heat. Add butter to chicken saag and cover until ready to serve.