Chicken Sagwala

This is an unusual but tasty combination of chicken and spinach.
Serves four.
Preparation and cooking time.
6 tablespoon oil
¾ pint (425ml or three cups) curry sauce (page 20)
16 oz (450g) can pureed spinach
1 teaspoon salt
1 teaspoon chilli powder
1 green chilli finely chopped
1 lb (450g) chicken cooked as on page 52
1½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce and spinach, stir, and bring to the boil.
Stir in the salt, chilli powder, and green chilli, and continue to cook until the mixture becomes quite thick. This takes about 10-15 minutes and the oil should start to separate when this is right. Stir frequently and ensure that it does not stick to the pan.
Now put in the chicken and the garam masala and simmer on a very low heat for a further five minutes, stirring now and again.
Take off the heat, stir in the coriander, and serve.