Jazzing up a half jar of jalfrezi curry sauce left in the refrigerator!
Dust cubes of chicken thigh meat with seasoned flour and fry in olive oil until cooked and golden brown. Set aside, then fry a chopped red onion,
ginger, garlic and red chilis (deseeded if you prefer it not too hot), until starting to soften, then add curry sauce and simmer for a few minutes.
Meanwhile, put a bag of baby spinach into a microwave oven and cook on high for 2 minutes. Squeeze the spinach dry and chop roughly. Add to the
sauce along with the chicken, stir well, adding a splash of water if necessary, cover and simmer for a few more minutes. Serve with rice cooked
with grated carrot, and accompaniments such as lime pickle, mango chutney and poppadoms.