2 Tablespoons of oil
1 small onion
2 cloves of garlic
About 1cm piece of root ginger
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon ground coriander
¼ – ½ teaspoon ground chilli
¼ teaspoon garam masala
2 ripe tomatoes
800 grams boneless chicken (breast/thigh, cut into chunks)
150mls thick cream
200 grams baby spinach (I use a bag of pre-washed baby spinach)

1. Heat oil in a large saucepan over moderate heat. Fry the chopped onion then add the crushed garlic and finely chopped ginger. Add the spices and cook for a further minute.
2. Roughly chop the tomatoes and add to the saucepan. Fry over a gently heat for about 7 minutes, or until cooked down to a pulp.
3. Increase the heat to high and add the chicken. Fry until pieces turn white.
4. Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
5. Add the spinach and stir until it wilts.
6. Serve with rice.

1.5kg of chicken thighs (bone in)
1 large onion
2 cloves of garlic
1.5cm piece of ginger
½ teaspoon turmeric
½ teaspoon ground pepper
2 teaspoons ground coriander
1 teaspoon salt
3 strips lemon rind or 3 Kaffir lime leaves
1 x 400ml can coconut cream (We prefer Samoan)
1 cup water
2 teaspoons soft brown sugar (I use light brown muscovado)

1. Wash the chicken under cold water and pat dry. Trim off excess fat.
2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
4. Remove chicken from pan, and place on cold oven tray.
5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
6. Brown the chicken thighs on both sides under grill.
7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.