Spinach and Chicken Curry

Ingredients1 cinnamon stick 8 cardamom pods 1 onion or six spring onions, finely chopped (leave the spring onion tops for garnishing at the end) 2.5 cm ginger finely grated or finely chopped 4 garlic cloves finely chopped 2 tomatoes – finely chopped or 1 cup of canned tomatoes 2 large chicken breasts cut into chunks (or similar quantity thigh fillets, or meat on the bone if you prefer) – chopped into bite sized pieces. 2 tsp cumin seed 2 tsp coriander seed 5 tbsp ghee 6 tbsp greek or natural yoghurt. One bunch of spinach or chard. Salt to taste Optional 2 chillies with or without seeds finely diced

Method 1. In a cast iron fry pan over very hot heat, gentle roast cumin seeds.  Tip into mortar once lightly toasted.  Then roast the coriander seed and add to mortar.  Grind until you have a powder. 2. Heat ghee, then add cinnamon and cardamom (you can put them into a piece of muslin for easy removal later). Cook for about a minute or two and then add onion. 3. Fry onion until lightly golden brown.  Add ginger and garlic.  Fry over a low to medium until they are cooked and the onion is a deep golden brown. 4. Add cumin, coriander and optional chilli.  Cook for a couple of minutes. 5. Add tomatoes and cook until the tomatoes collapse and the oil starts to separate. 6. Add chicken and chopped spinach or chard. Continue stirring until the spinach breaks down. 7. Then add the yoghurt one tablespoon at a time, stirring thoroughly in between to ensure the yoghurt is well integrated into the sauce. Season with salt. 8. Cook for a further 5 minutes and ensure the chicken is completely cooked.  Serve with rice