1
Season the chicken with salt and chicken seasoning, then refrigerate overnight.
2
Cook the chicken in a pan with a little oil until lightly browned.
3
Add coconut milk, sour cream, water, and tomato paste, and stir to combine.
4
Cook until the sauce thickens, then add cherry tomatoes and spinach.
5
Stir until the spinach wilts, then season to taste and cook for an additional 2-3 minutes.