Step 1

Heat the oil in a wide, non-stick saucepan and place over a medium heat.

Step 2

Set aside a third of the onions and add the remaining onions to the pan. Stir fry for 12–15 minutes or until golden and caramelised. Add the chicken and stir-fry for 10–12 minutes, or until sealed and lightly browned. Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger. Stir fry for 2–3 minutes.

Step 3

Add the tomatoes, peppers and reserved onions. Stir-fry for 2–3 minutes. Season well with salt. Stir in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 12–15 minutes, or until the chicken is tender.

Step 4

Stir in the spinach and cook for 3–4 minutes until wilted. Stir in the cream and cook for 1–2 minutes.

Step 5

Remove from the heat, scatter over the coriander and serve with cooked basmati rice or parathas.