Lemony chicken and spinach curry

• 1 glug oil, for frying
• 600 g (21.2oz) diced chicken leg or thigh
• 1 large onion, sliced
• 3 garlic cloves, finely chopped
• 5 cm peeled ginger, finely chopped
• 2 chillies, finely chopped
• 1 tsp turmeric
• 1 tsp cumin seeds, lightly toasted then ground
• 1 tsp coriander seeds, lightly toasted then ground
• 10 cardamom pods
• 2 lemons, juice only
• 400 ml (14.1fl oz) veg or chicken stock
• 300 g (10.6oz) spinach, tough stalks removed and leaves roughly chopped if large
• 1 handful coriander leaves, chopped

1. Heat 3 tbsp oil in a large, heavy-based pan.
2. Add the chicken and fry on a high heat, turning once, until golden (dont overcrowd the pan; cook in batches if you need to).
3. Remove to a plate.
4. Add the onion and a splash more oil if needed.
5. Fry gently for 10 mins.
6. Add the garlic, ginger, chillies and spices.
7. Fry for another 2 mins.
8. Put the chicken back in the pan, with the lemon juice and stock.
9. Bring to the boil, then simmer for 12-15 mins, or until the chicken is cooked through.
10. Add the spinach and stir to wilt the leaves.
11. Season and stir in the coriander to serve.

glug oil, onion, garlic, ginger, turmeric, cumin seeds, coriander seeds, pods, lemons, chicken stock, handful coriander leaves

Taken from www.lovefood.com/guide/recipes/47253/lemon-chicken-spinach-curry (may not work)