• 1 tablespoon oil
• 700g chicken thigh fillets, cut into large pieces
• 1/2 cup store-bought butter chicken sauce
• 1 1/2 cups (375ml) water
• 1/2 cup (125ml) cream
• 125g baby spinach leaves
• steamed rice, to serve
• pappadums, to serve

Preparation
1. 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.
2. 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.
3. Stir in the cream and cook for 10 minutes. Add spinach leaves and cook for a further 5 minutes until wilted.
4. Serve curry with rice and pappadums.