Chicken And Spinach Curry

• 2 tablespoons canola oil
• 2 cups chopped onions
• 1 tablespoon Indian curry paste
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 1 pound (500 grams) ground chicken
• 1 cup chicken stock
• 3 tablespoons tomato paste
• 5 ounces (150 grams) fresh baby spinach (about 4 cups)
• 1/2 teaspoon garam masala
• 2 tablespoons chopped mint or coriander
• Salt to taste

1. Heat oil in a skillet over medium heat. Add chopped onions and curry paste and saute for 5 minutes or until softened and light brown in colour. Add garlic and ginger and saute for 1 minute. Add chicken and saute for 2 minutes or until it loses its rawness.
2. Add chicken stock, tomato paste and bring to a boil. Reduce heat and cook gently for 8 to 10 minutes or until the chicken is cooked through. Add baby spinach and cook for another 2 minutes, until it is wilted.
3. Sprinkle with garam masala and chopped mint or coriander. Season with salt to taste. Accompany with chapattis, naan or any other bread.

canola oil, onions, curry, garlic, ginger, ground chicken, chicken stock, tomato paste, baby spinach, garam masala, mint, salt

Taken from www.epicurious.com/recipes/member/views/chicken-and-spinach-curry-52694151 (may not work)