Step 1

Heat the oil in a wok or frying pan over high heat. Add the chicken and cook, turning halfway, for 5 minutes or until nearly cooked through. Transfer to a plate.

Step 2

Add half the onion to the wok. Reduce heat to low and stir-fry for 1 minute or until soft. Add 125ml (1/2 cup) of water and the curry blocks. Cook, stirring for 1 minute or until the curry dissolves.

Step 3

Add the broccolini to the pan and simmer, stirring often, for 2 minutes or until broccolini is tender-crisp. Use a slotted spoon to transfer to the plate with the chicken.

Step 4

Add the coconut cream to the wok. Simmer for 5 minutes or until sauce has thickened. Use your fingers to tear the chicken into pieces. Add the chicken and broccolini to the wok with the spinach. Stir for 1 minute to heat through. Serve sprinkled with the remaining onion.