Method
Heat oil in a large deep non-stick frying pan over medium-high heat. Add chicken, in batches, and cook until browned, adding more oil between batches, if needed.
Return all the chicken to the pan and stir in butter chicken sauce and water. Reduce heat to medium-low and simmer for 15 minutes.
Stir in the cream and cook for 10 minutes. Add spinach leaves and cook for a further 5 minutes until wilted.
Serve curry with rice and pappadums.
Notes
Butter chicken curry paste is a mild base for the popular creamy tomato and poultry dish of the same name. A similar curry is chicken tikka masala. Believed to be an English creation, it was made to keep marinated meat from drying out when it came out of the tandoor (clay) oven.
Chicken health fact:
Chicken meat is power packed with proteins it makes one of the favorite food for body builders due to its muscle building potential. skinned chicken meat is very low in fat if we compare it with other meats. Chicken is a good source of niacin, B-6, B-12, vitamin D, iron and zinc which is essential to maintain a healthy body.