1 tbsp sunflower oil
4 boneless, skinless chicken breasts, halved lengthways (I used 3 chicken thighs, cut into bite sizes)
1 onion, sliced
2 garlic cloves, chopped
1 green chilli, chopped
4 cardamon pods, lightly chopped
1 tsp cumin seeds
1 tsp dried chilli flakes
1 tsp ground ginger
1 tsp ground tumeric
250g baby leaf spinach
300 g tomatoes, chopped (I was out of fresh tomatoes, so substitute it with whole canned tomatoes)
150g natural yogurt
2 tbsp chopped fresh coriander
1. Heat oil in a large nonstick saucepan or frying pan. Add the chicken, onion, garlic and chilli and fry for 4-5 mins until the chicken begins to brown and the onion to soften.
2. Add the cardamon pods, cumin seeds, chilli flakes, ginger and tumeric and continue to fry for 1 min.
3. Add the spinach to the pan, cover and ook gently until the spinach wilts, then stir in the tomatoes adn simmer for 15 mins, removing the lid for the last 5 mins.
4. Stir in the yogurt and chopped coriander. Season with salt.
Serve with basmati rice or white fluffy rice.