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Ingredients
  • 2 tbsp vegetable oil
  • 3 chicken breasts - (approx 500g/17.5 oz) chopped into bite-size chunks
  • 1 large onion - (or 2 small) peeled and finely chopped
  • 2 cloves garlic - minced
  • 2 tsp minced ginger
  • 2 tbsp mild curry powder - go hotter if you prefer
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato puree - paste for US
  • 400 g (14 oz) tin finely chopped tomatoes
  • 240 ml (1 cup) chicken stock
  • 400 ml (14 oz) tin full-fat coconut milk
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
  • 60 g (2 cups) baby spinach
  • subheading: To Serve:
  • boiled rice
  • fresh coriander
  • chilli flakes
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