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4 Steps to cook Chicken and 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. turmeric powder
  • 1 tsp. chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tomato, pureed
  • 1 tsp. salt or to taste
  • 1 tbsp. oil


  1. Heat oil in a saucepan.
  2. Fry the onions, ginger and garlic, together with cumin and coriander powders and spinach puree for five minutes on medium-low heat.
  3. Add tomato, chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water.
  4. Cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

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