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In a large pot, bring the simmering sauce, coconut milk and chicken stock to a boil.
Add the chicken, garlic and diced tomatoes.
Reduce heat and simmer for about 10 minutes, until the chicken is cooked through.
Using tongs, remove the chicken and cut into a dice, adding it back to the pot once chopped.
Add the mushrooms, spinach, peas and juice from half the lime.
Season with salt and pepper and simmer another 5 minutes.
Taste it and adjust the seasoning as you see fit.
Serve with naaaaan.