Easy Chicken Spinach Curry

You need:

Frozen or fresh spinach
Chicken breasts
Cooked and pureed pumpkin
Spices
Garlic (peeled, not cut)
Butter, Ghee or coconut oil
Water

Cut the chicken breasts into small cubes.
Heal the oil in a big pan, and add the spices.
(I used cardamom, mustard seeds, nutmeg, cumin, turmeric, fenugreek seeds and long pepper, and a garam masala mix)
Add the garlic and roast it with the spices, until its fragrant.
Add the chicken meat and fry it from all sides, it works best if the oil is really hot, so no water leaves the meat. Add the fresh and washed spinach and let it wilt, then add the pumpkin with a bit of water and salt. If you are using frozen spinach, just add it with the pumpkin and let it all simmer, until it is thickened. Remove the garlic before you serve it.

It does not really matter how much spices you add, or the exact amount of spinach. Adjust it to your palate and to your tolerance levels.

My partner ate it, too, and I had to fight for the leftovers the next day. Sheesh. He isn't even ill.