Chicken curry

Serves for 2.

Ingredients:
- 1 onion (red one)
- 3 tbsp olive oil
- 2 boneless, skinless chicken breast
- 2 tbsp curry powder
- 1 can low-fat coconut milk
- 2 bunches of spinach, well washed
- 1 lemon wedge

Tools: TM Basket

Method:
Place onion (and 1-2 cloves of garlic if you like - optional), into TM bowl and chopped for 3-4 seconds on speed 7.
Add oil and sauté the onion for 2-3 minutes at Varoma temperature on speed 1.
Add the curry powder and 3 tbsp of water and simmer for 2 more minutes at Varoma temperature.
Diagonally slice the chicken breasts into strips.
Transfer the sauce into a fry pan.
Add the chicken strips, stir, cover and simmer for 5 minutes, then add the coconut milk and simmer for 20-30 minutes making sure that the chicken is covered with liquid.
At the last 5 minutes of cooking, add the spinach and the juice of the lemon wedge.