Thaw 250g of frozen chopped spinach. Heat 2 tablespoons oil in a heavy-based pan. Add 1 chopped onion, 2 tablespoons Indian curry paste and 1 large diced potato. Stir over moderate-high heat for 5 minutes, or until the potato begins to brown. Add 1 cup (250 ml) chicken stock and bring to a rapid boil. Add 4 chopped chicken thigh fillets (about 350g) and the spinach. Reduce the heat and simmer, covered, for 7 minutes. Season with a pinch of salt and 2 tablespoons fresh lime juice. Serve. Ready to eat in 30 minutes.

Source: Fast Chicken (Murdoch Books)