Step 1

Heat oil in a large frying pan (skillet) over a medium-high heat.

Step 2

Add the chicken and cook for 5 minutes, turning occasionally, until sealed.

Step 3

Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.

Step 4

Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.

Step 5

Add the tomato puree, tinned tomatoes, stock and coconut milk.

Step 6

Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.

Step 7

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.

Step 8

Stir in the spinach (it should wilt quickly) then turn off the heat.

Step 9

Serve with boiled rice, topped with fresh coriander and chilli flakes.