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Heat oil in a large frying pan (skillet) over a medium-high heat.
Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
Add the tomato puree, tinned tomatoes, stock and coconut milk.
Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
Stir in the spinach (it should wilt quickly) then turn off the heat.
Serve with boiled rice, topped with fresh coriander and chilli flakes.