Cherry Drive Chicken Curry

• 1/2 tsp cumin
• 1/2 tsp hot chilli powder
• 1/2 tsp turmeric
• 3 cardamon pods
• 2 cloves garlic
• fresh ginger - 1 inch square
• small red onion
• 2 chicken breasts cubed
• 2 tomatoes
• 2 tbsp greek/natural yoghurt
• tomato ketchup
• 2 handfuls spinach
• 1 handful coriander

Pound garlic and ginger in pestle and mortar until paste-like.
Add lime juice and all spices except cardamon.
Spoon this over the chicken to coate .
Leave in fridge for 10 mins.

Put on rice, quarter tomatoes and get rid of seeds.
Pound a small amount of the spinach and coriander in the pestle and mortar.
Finely chop the onion and fry in some rapeseed oil. When softened add the chicken.
Continue cooking for a few mins.

Add cardamon pods, yoghurt, tomatoes, chopped coriander, spinach and coriander paste and few dollaps of ketchup. Continue cooking. Finally add spinach and let it wilt.
Take largest piece of chicken and check cooked through. Add salt and pepper.

Serve with rice.