Step 1

Add garlic, ginger, onion, coriander, cumin, turmeric, chilli flakes, salt and 80 g or 2.8 oz water to thermal bowl.

Step 2

Cook 2 min/100°C or 212°F/speed 2/MC on. (see notes below if not using dried ingredients)

Step 3

Add stock, water and tomato paste.

Step 4

Cook 20 min/steaming temperature/speed 2/MC off.

Step 5

Add chicken. Cook 8-10 min/100°C or 212°F/slowest speed/reverse/MC on.

Step 6

Add baby spinach leaves to a thermal server, or any dish with a lid and pour hot curry over.

Step 7

Cover 5 min then stir through.

Step 8

Serve with Cauliflower Rice for a delicious and healthy meal :)