Chicken and Vegetable Curry

Rinse the chicken, pat dry, remove the meat from the bones and cut into bite-size pieces. Peel the onions and garlic, chop the garlic finely and cut the onion into strips. Saute the onion and garlic in hot oil until translucent. Add the curry powder and saute briefly. Add in the broth, season with salt and chili powder. Rinse and chop the sqaush small. Add the chicken and vegetables to the pan and cover to cook about 10 minutes on low heat. Stir occasionally. Rinse the spinach, shake dry and mix into the pan with the peas during the last 2-3 minutes of cooking.

Rinse the tomatoes, quarter, core and cut out into small cubes. Rinse the cilantro, shake dry and pluck the leaves from the stems.

Season the curry and pour into bowls. Serve garnished with tomatoes and cilantro.