Serves 6

Cooking time: 30 minutes

Ingredients

1/3 cup (80ml) vegetable oil
1.2kg chicken thigh fillets, roughly chopped
1 tablespoon cumin seeds
3 medium (450g) onions, halved, sliced
6 cloves garlic, crushed
1 tablespoon chopped fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon garam masala
1 teaspoon cardamom seeds
1 small fresh red chilli, chopped
425g can crushed tomatoes
¾ cup (180ml) coconut cream
100g baby spinach leaves
Fresh coriander leaves, to garnish

Method

Heat half the oil in a pan, add the chicken in small batches, and cook until chicken is lightly browned, then remove. Heat remaining oil in a pan, add cumin& cardamom seeds, stir until seeds are lightly browned.

Add onions, cook, stirring, until onions are soft and lightly browned. Add garlic, ginger, spices and chilli to pan, cook, stirring, until fragrant. Return the chicken to the pan with undrained tomatoes and coconut cream, simmer, covered, for 20 minutes.

Stir in spinach, simmer, uncovered, for 2 minutes. Serve with steamed rice, garnished with coriander and lime