Ingredients ½ bunch spinach
2 chicken thighs
Ginger, to taste
1 clove garlic
About 70 g small mushrooms
¼ tsp fennel seeds
1 tsp curry powder - or more to taste
¼ tsp hot chilli paste - optional
Potatoes, boiled - optional
Take the spinach leaves off the stalks and wash thoroughly.
Mix the onion, ginger and garlic very finely together, or puree.
Heat a wok and then add some oil and the fennel seeds and onion mixture.
Cook over a medium heat without browning for about 3 minutes.
Add the curry powder and stir well for about 30 seconds before adding the chopped tomato.
Bring to the boil, add the chicken thighs and the whole mushrooms, and cover the wok.
Cook for about 30 - 40 minutes, making sure you add some water regularly if it starts to stick (which mine did).
Stir well, then put the spinach leaves on top.
Cover again, and cook for a minute or two until the spinach is starting to wilt.
Remove the lid and stir the chicken with the spinach, then season with the chili paste.
I cooked a boiled potato and put a kale leaf with this meal.
Serve - suitable to heat up again in the microwave.