Chicken & Spinach Curry


1 lb. boneless chicken, cut into thin strips
10 oz. (approximately two cups) spinach puree
2 onions pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
1 tbsp. oil
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and spinach puree for five minutes on medium low heat. Add tomato, chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
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