Wash the spinach and remove the roots.

Dice the chicken breast into desired cube sizes.

Boil water in a pot and add a pinch of salt.

Blanch the spinach for less than 20 seconds. If there's a large amount, blanch in batches.

Drain the spinach and rinse with cold water.

Blend the spinach into a puree using a blender.

Heat cooking oil in a frying pan over high heat.

Add minced garlic and sauté until fragrant.

Add diced chicken breast and cook until 60% done.

Add 1/3 of the curry powder and stir-fry with the chicken.

Mix the remaining curry powder with water until dissolved.

Pour the dissolved curry powder mixture into the pan and bring to a boil.

Add the blended spinach puree to the pan.

Simmer until the curry is bubbling and well combined.