Utensils you will need:
Fry Pan, sharp knife, measuring spoons, bowl, wooden spoon

Ingredients :
500g Chicken
1 Tablespoon of Oil
1 Onion
1 Teaspoon of crushed Garlic
1 Teaspoon of crushed Ginger
1 Tablespoon of Mild Curry Powder
1 Cup of Water
1 Cup of peas
1 + 1/2 Teaspoons of Chicken Stock
1 Can of Coconut Milk
2 Teaspoons of Corn Flour mixed into 2 Tablespoons of water
1 Bag of Baby Spinach

Let's Cook

1. Cut up the chicken into pieces.

2. Wash your hands, knife and chopping board.

3. In a large frypan add I teaspoon of oil.

4. Add the chicken into your frypan, cook until the chicken is no longer pink.

5. Slice the onion.

6. Add it into the frypan, cook onion for 3 mins.

7. Add in the garlic and ginger.

8. Add in the curry powder.

9. Add in the chicken stock and your water, cook for 6mins.

10. Add in the coconut milk.

11. Add in the baby spinach, cook until you see your curry starting to bubble .

12. Mix the cornflour and 2 Tablespoons of water together, stir this into the curry, cook for another 3 minutes.

Turn the stove off and serve onto a plate or bowl