Servings: 4 to 6

2 tbsp butter 2 tbsp butter
1 onion, chopped 1 onion, chopped
2 tbsp garlic, minced 2 tbsp garlic, minced
2 tbsp ginger, minced 2 tbsp ginger, minced
2 tbsp Curry powder 2 tbsp Curry powder
2 tsp salt 2 tsp salt
1 tsp pepper 1 tsp pepper
1-2 lbs Chicken, cut 1-in cubes 1 to 2 lbs Chicken, cut 1-in cubes
1/2 cup cilantro, chopped ½ cup cilantro, chopped
1 can diced tomatoes 1 can diced tomatoes
4 cups water 4 cups water
4 tsp chicken bouillon powder 4 tsp chicken bouillon powder
1 can coconut milk 1 can coconut milk
3 cups spinach 3 cups spinach
1 loaf crusty bread 1 loaf crusty bread

Saute onion in butter, then add garlic. Saute for a few minutes.
Add ginger and stir in. Turn off the pot and add curry powder, salt and pepper.
Turn pot back on saute. Add chicken, stir well and saute until heated well and combine flavors.
Add tomatoes, chopped cilantro and mix well.
Add water and chicken bouillon. Seal pot and cook on hi for 5 minutes with 10 NPR.
Add one can of coconut milk and spinach. Stir in well. Let spinach wilt for 10 min or turn pot on and let it simmer until wilted.
Serve with crusty bread.