1 1/2 Tbls cooking oil
1 large onion, finely chopped
1 oz fresh ginger, finely chopped
3 garlic cloves, finely chopped
2 heaping tsp medium curry powder
1/4 tsp dried chili flakes (optional)
9 oz young spinach leaves
1/2 tsp fine sea salt
3-4 (1 lb) chicken breasts, cut in 1-inch chunks
2-3 tsp fresh lemon juice
salt & fresh ground pepper to taste
Heat 1 Tbls oil in large non-stick saucepan over a medium heat. Add onion, ginger and garlic. Cover pan with lid, frying for 8-10 minutes or until softened, stirring occasionally.
Remove the lid. Increase the heat a little, cooking 2-3 minutes more until the onions are lightly browned. Stir in the curry powder and chili flakes. Fry for 1 minute, stirring occasionally.
Add spinach, a handful at a time, and sprinkle with salt. Pour 1/4 pint cold water and cook for 5 minutes, stirring regularly. Remove from heat and mix thoroughly with a stick blender until almost smooth. Set aside.
Heat the remaining 1/2 Tbls of oil in a large non-stick frying pan. Season chicken with salt & pepper. Fry 5-6 minutes over medium-high heat, turning regularly until lightly browned in places.
Pour spinach sauce into the pan and bring to a simmer. Cook 3-4 minutes until the chicken is cooked through, adding water if needed.
Season with lemon juice and salt & pepper, to taste. Serve.