Step 1

In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.

Step 2

In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.

Step 3

In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.

Step 4

Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.

Step 5

Add the coconut milk and stir to combine.

Step 6

Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.

Step 7

Serve alongside warm rotis or white rice.