1. Heat the olive oil in a large pan over medium heat.
2. Add the diced chicken and cook for 5–6 minutes until lightly browned.
3. Stir in 2 tablespoons of Atrangi Curry Masala Paste and cook for 2 minutes until fragrant.
4. Pour in the chicken or vegetable stock and stir until the paste has dissolved into a smooth sauce.
5. Simmer for 10–12 minutes, until the chicken is cooked through and the sauce has reduced slightly.
6. Stir in the spinach for the final minute, if using.
7. Garnish with fresh coriander and serve with cauliflower rice or steamed rice.
Tips:
