Fragrant Chicken & Spinach Curry

2tbsp vegetable oil
1 large onion, chopped
2tsp ground cumin
2tsp ground coriander
2tsp Garam Masala
Pinch of Cinnamon
6 Cloves
1 x Bay leaf
½tsp turmeric
pinch of cayenne pepper
2 garlic cloves, crushed
1tbsp freshly grated root ginger
750g chicken (cubed)
1 x tin chopped tomatoes
½tsp salt
2tsp soft brown sugar
1tbsp fresh lime juice
1 x Small can Chick Peas
400g Spinach leaves, chopped
large handful fresh coriander, chopped
steamed rice, to serve

Method
1 Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 to 6 minutes until the onion is soft. Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
2 Stir in the tomatoes and salt and bring to simmering point. Add a little water if dry, Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the brown sugar, lime juice, Chick Peas and baby spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice.

Heat Rating: Mild