Defrost the spinach & drain well from the water.
In a bowl mix the chicken mince, spinach, garlic powder, salt, pepper & chicken seasoning well.
Form the meatballs & put them on a tray.
Heat the oil & melt the butter in a frying pan.
Add the chicken balls to the pan & cook for 8 minutes over medium to high heat, turning them as they get color all around. Remove the chicken meatballs from the pan & put them aside.
In the same frying pan, cook the onions, garlic & curry powder for 3 minutes over medium heat, stirring occasionally.
Add the mushrooms, vegetable stock cube & white wine to the pan. Bring to boil.
Put the chicken balls back into the pan. Cover the pan & cook over low heat for 10 minutes.