Chicken & Spinach Curry

 Curries! Curries! I love curries.  This Chicken & Spinach Curry is very different from most curries that I've eaten.  This is very light and none of the thick and creamy broth.  This is so refreshing for a change and taste great.  The spinach is tender melting soft and the chicken is soaked with the wonderful flavor of the cumin, ginger, tumeric and mildly infused with cardamon.  If you are looking for something spicy and hot, you might be disappointed.  This curry is not spicy in any bit unless you add bird eye chillies for the extra kick.

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.