Ingredients
2 tablespoons canola oil
2 cups chopped onions
1 tablespoon Indian curry paste
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 pound (500 grams) ground chicken
1 cup chicken stock
3 tablespoons tomato paste
5 ounces (150 grams) fresh baby spinach (about 4 cups)
1/2 teaspoon garam masala
2 tablespoons chopped mint or coriander
Salt to taste
Preparation
Heat oil in a skillet over medium heat. Add chopped onions and curry paste and sauté for 5 minutes or until softened and light brown in colour. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 2 minutes or until it loses its rawness.
Add chicken stock, tomato paste and bring to a boil. Reduce heat and cook gently for 8 to 10 minutes or until the chicken is cooked through. Add baby spinach and cook for another 2 minutes, until it is wilted.
Sprinkle with garam masala and chopped mint or coriander. Season with salt to taste. Accompany with chapattis, naan or any other bread.
