We take the chicken out of the fridge and rinse the tenders. Using a paper towel and some force, we try and remove the tough white tendon that runs through most of the pieces of chicken. We place the chicken on a plate and wash our hands well.
We combine the spinach sauce and 1/4 cup of water in a large pan and bring it to a boil over medium heat. We add the chicken, lower the heat, and partially cover so the chicken simmers gently. We cook for about 10 minutes, turning the tenders occasionally and checking for firmness. We want the chicken to be cooked through and the flavors mingled.
We serve the fish curry over the cooked basmati rice.