Ingredients

Steps

• Finely chop the ginger and garlic with salt and place in a bowl.
• Mix the lime juice, ground coriander, chilli powder, turmeric, and cumin into the bowl.
• Stir in the chicken and yoghurt and marinate for 15 to 60 minutes.
• Heat oil in a pan and fry the onion for 2 minutes.
• Add the tomatoes and tomato purée and cook for one minute.
• Add the chicken, marinade, and a splash of water to the pan.
• Stir in the cream and simmer for 15 minutes until the chicken is cooked through.
• Stir in the spinach until it is just wilted.
• Sprinkle fresh coriander over the curry.
• Serve the curry over the cooked basmati rice.