I love to make my Taj Chicken & Spinach. After fishing out all the chicken I usually have sauce left over and freeze it for the next batch. But on the boat, freezing this is not so easy. I tried to make a 2 serving portion of Taj Chicken & Spinach but still had leftover sauce. So I decided to make this yummy Indian breakfast that has probably never been served in India but it sure tastes good.
The sauce is very simple and can be made in 30 minutes if you don’t have leftovers from the Taj Chicken & Spinach recipe. I have adapted it for you here. I also used my Crazy Curry recipe but you can use a store bought as well. You can also use my recipe for homemade yogurt or goat or Creamy Dairy Free Yogurt. If you are avoiding both it’s ok to leave it out. It just makes it creamier.