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Alright, don’t linger, let’s plan this my lovely tasty creamy curried chicken.with spinach formula with 18 materials which are surely easy to have, and we have to process them at the very least through 12 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition - My lovely tasty Creamy Curried Chicken.with Spinach:

1. Prepare 1 tbls - Olive oil
2. Give 1 - large onion chopped small
3. Require 1 tsp - Grated Ginger
4. Take 2 - Crushed Garlic cloves
5. Give 3 of Chicken breast cut into 1 inch cubes
6. Provide 3-4 for Curry leaves
7. You need 1/2 tsp - Corriander
8. Prepare 1/2 tsp Salt
9. Make ready 1/2 tsp of Black Pepper
10. Get 1/2 tsp for Cumin
11. You need 1/2 tsp of Chilli powder
12. Make ready 1 tsp - Garam Masala
13. Take 1 pint of Boiling water
14. You need 1/2 Fresh Green chilli chopped (about 1 tsp full)
15. You need 1 Tbls Malaysian curry paste
16. Get 2 of chicken stock cubes
17. Provide 2 handful - Baby Spinach
18. Make ready 1/2 Cup Double cream

My lovely tasty Creamy Curried Chicken.with Spinach start cooking:

1. Heat up the oil. Have all the first 9 spices ready and add one after another quickly and a quick mix then add boil the water
2. So First Add the onions and fry for a minute
3. Then the ginger and garlic fry for 30 secounds and mix into the onions.
4. Add the chicken and stir it in then add the next 7 spices on the list after the chicken stir quick and fry for 1 minute
5. Then add the boiling water let it bubble for 1 minute stirring.
6. Next add the 2 chicken stock cubes mix in the chicken and stir
7. Add the malaysian curry paste to a little cold water mix and add it to the chicken curry. Stir when it comes to the boil turn it down and simmer.
8. Add the hadfuls of spinach and tear it and drop in and stir. Leave for the rest of the cooking time on low.
9. After the 30 mins take it off the heat and let it cool for about 5 minutes
10. Add the Cream and the Lemon juice stir and mix in well. It will go a lovely yellow colour.
11. Put it back on the heat and warm it up slowly on medium until it comes to the boil then turn it down and cook slow for 10 minutes.
12. Serve with Rice long grain or Basmatti

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