Recipe for Chicken Curry with Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 x brown onion
a 2 cm, (3/4 in) piece of ginger
2 x cloves garlic
3 x tomatoes
150 gm mushrooms, (3 1/2 oz)
2 cup cauliflower, divided into small flowerets
1 tbl peanut or canola oil
1/2 tsp fennel
1/4 tsp cummin seeds
2 tsp curry powder
4 x skinless chicken pieces on the bone, eg. thigh, (4 to 6) drumstick
200 gm baby spinach leaves, (7 oz)
Instructions:
Instructions: Blend onion, ginger and garlic to a fine puree. Alternatively, chop finely by hand.

Wash and chop tomatoes. Wash and slice mushrooms. Wash cauliflower and spinach.

Heat wok. Add oil and when oil is hot, add fennel seeds, cummin seeds and pureed onion, ginger and garlic. Cook on medium heat without browning for 3 or 4 minutes.

Add curry powder and stir well for about 30 seconds before adding tomatoes.

Bring to a simmer, add chicken pieces and stir well. Cover with a lid and simmer for 10 minutes.

After this time, stir curry well before adding mushrooms and cauliflower.

Stir again, cover and cook for a further 15 minutes. Add spinach, cover and cook until spinach has softened. It takes only a few minutes. Stir well, add chilli paste and serve.

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