Chicken Curry

Ingredients

· oil for frying

· 1 onion, chopped

· 2 tbsp curry paste

· 4 tomatoes, chopped

· 4 skinless chicken thigh or thigh fillets

· 100g young spinach

· 4 tbsp plain yoghourt

· a handful of coriander

· Basmati rice or naan bread, to serve

· Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion.

· Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute.

· Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.

· Stir in the spinach until it just wilts then stir in the yoghurt and coriander.

· Season.

· Serve with rice, naan bread or a salad.