Chicken and Spinach Curry

1. In a large pan heat up 1 tbsp of vegetable oil over a medium heat then add the onions with a pinch of salt and cook for 5-10 minutes or until they have softened.
2. Next add the chicken and cook for a further 5 minutes.
3. Now add all the dried spices and garlic and coat the onions and chicken – reduced the heat to prevent burning.
4. Return to a medium heat and add the chopped tomatoes and tomato paste and allow to cook for  down for 5 minutes.
5. Add the coconut milk, stirring to remove any lumps then leave to cook for another 5 minutes.
6. Add the sweet potato and leave to cook for 15-20 minutes, or until the potatoes are soft and the sauce has thickened.
7. Add the spinach just before serving and allow to wilt.

Serve with basmati rice and homemade naan breads.

Add some chilli if you like a bit more spice.

Omit the chicken the chickpeas to make it vegan!