Step 1

Prepare the spice mixture.

Step 2

Heat a good quantity of cooking oil in the pan, but leave the heat low.

Step 3

Slowly cook onions, garlic, chilli & ginger for about five minutes, turning frequently, until onions are soft and translucent.

Step 4

Turn up heat slightly and add chicken pieces. Season very well, stir, then add the spice mixture, coating the chicken - and stir again.

Step 5

Continue cooking slowly, stirring frequently, until the outside of the chicken pieces are cooked (probably about 5 minutes) - if need be, add a little more oil - don't let the spice mixture stick to the pot.

Step 6

Add the tomato purée and mix well, again not allowing anything to burn (add a small splash of water if it helps).

Step 7

Add chopped tomatoes, stir, cover and simmer for about 45 minutes, stirring occasionally.

Step 8

Remove cover and cook for a further 10 minutes, stirring occasionally.

Step 9

Add spinach, stir in well, and cover for 2-3 more minutes, until spinach has wilted.

Step 10

If spinach isn't yet soft, continue stirring slowly until the heat wilts the spinach - when it's ready, serve immediately with rice or naan.