Directions

1. Preheat oven to 325F.
2. Heat the oil in a large pot over medium high heat, add the garlic, ginger, and onions and cook until tender, stirring consistently.
3. Add the cubed chicken and cook for about 5 minutes, or until lightly cooked on outside of all pieces of chicken, then add the garam masala and cook for an additional 5 minutes.
4. Add the spinach and wilt, turn down heat to medium and allow to simmer for roughly 3 to 5 minutes.
5. Reduce heat to low and stir in the coconut milk, chicken bouillon, and pineapple, stir regularly as to not break the coconut milk and cook for about 3 minutes.
6. Thicken the mixture with corn starch slurry until desired thickness is achieved. Hold warmed.
7. Place baguettes on a sheet tray and toast in the oven for roughly 5 minutes, or until crispy on the outside and warmed on the inside.
8. Slice the baguettes length wise, making sure not to cut all the way through. Cut into individual portions.
9. Assemble the sandwiches by scooping the cooked chicken mixture into the baguette and topping with taro chips or serve them alongside.