1. Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
2. Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
3. Add the prawns and coconut cream and season with salt and black pepper.
4. Bring to the boil, reduce heat and simmer for 2-3 minutes.
5. Scatter chopped coriander through.
6. Serve immediately with rice and garnish with coriander sprigs.

Is lovely served with my favourite, Dhal.

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.