Chop chicken into smaller pieces
Chop onions and spinach
Place a non-stick frying pan on a medium-heat stove
Add olive oil and allow to heat
Add onion, garlic, and ginger, turmeric, chili, and salt to taste
Stir well until the mixture is evenly mixed
Add chopped chicken pieces and stir
Continue stirring until spices enter the chicken well
Add mango chutney
Add the tomato puree, mint, sugar, and lemon juice
Stir and let the stock simmer for about 25 minutes
Turn off the heat and add yogurt and mayonnaise
Stir the mixture until everything is evenly mixed
Adjust salt, water, and spices to your preference
Garnish with spinach and stir briefly