A delightful chicken curry with a touch of spinach, perfect for a quick and satisfying meal.
Heat a saucepan over medium heat and add a drizzle of oil.
Using a non-stick pan can help prevent sticking and make cleanup easier.
Add the chopped onion and sauté until translucent.
Stir frequently to ensure even cooking and avoid burning.
Add the chicken breast pieces and cook until lightly browned on all sides.
Cut the chicken into uniform pieces for even cooking.
Stir in the chili powder, curry powder, and crumbled bouillon cube.
Toast the spices briefly to enhance their aroma.
Add the tomato puree, sugar, and water, and bring to a simmer.
Adjust the amount of water for your desired curry consistency.
Simmer the mixture for about 10 minutes, stirring occasionally.
Cover the pan partially to retain moisture while allowing some evaporation.
Stir in the spinach and cook until wilted.
Add the spinach in batches if needed, as it wilts down significantly.
Serve the curry hot with your choice of rice or bread.
Garnish with fresh cilantro for a burst of freshness.
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