Ingredients
Skinless, boneless chicken breasts (2large or 1lb chicken strips), onion (1), coarsely chopped fresh mint (1c about 250ml), spinach butch (1med.size), sweet pepper, preferably orange or yellow (1), apple (1med.size), salt (1/4tsp), ground cumin (1/2tsp), mild curry paste (2tsp) or hot curry paste (1tsp0, light coconut milk (14oz can), minced garlic (4cloves), minced fresh ginger (2tbsp) or bottled minced ginger (2tsp), olive oil (2 to 3 tsp).

Method of preparation:-
Take chicken and cut it into ½ inch bite size pieces. Coarsely chop the onion. Take a non-stick large frying pan, place it over medium heat. Heat 2 teaspoon of oil in it. Then add chicken pieces in it and fry them for about 5 minutes by stirring until they get golden in color. Take out the chicken and place it in a plate. Now add garlic, ginger and onion in the pan. If needed, add 1 teaspoon of oil in it and sauté them for about 7 minutes until the onions get soft. Add coconut milk, cumin, curry paste and salt in it. Mix it and keep it to boil on high heat. Take apple, core it, peel it and then chop it. Mix the apple at once in the sauce. Keep it to boil for about 8 to 10 minutes until the apple gets soft and sauce gets thickened. Now take pepper, seed it and then cut into thin slices. Take spinach, wash it and then remove the thick stem. When the sauce gets thick then adds chicken, pepper slices chicken juices in it. Slowly mix spinach in it and then add half of mint. Cook it for about 1 minute by stirring regularly until the spinach gets wilted. When it geta ready then serve it over rice.

Number of servings – 4 to 6