Lemony Chicken and Spinach Curry

Oil for frying 800g chicken leg, thigh or breast, diced 2 onions, sliced 3 garlic cloves, finely chopped 4-5cm fresh ginger, finely chopped 2 chillies, finely chopped 1 tsp turmeric 1 tsp each cumin 1 tsp coriander seeds, ground 10 cardamom pods Juice of 2 lemons 400ml veg or chicken stock 200g spinach, roughly chopped Handful coriander, chopped Salt & pepper

Original recipe from Riverford Organic Farmers Heat 4 tablespoons of oil in a large, heavy-based pan. Add the chicken pieces and fry on a high heat, turning once, until golden brown (don’t overcrowd the pan, cook in batches if you need to). Remove to a plate. Add the onion, and a splash more oil if needed. Fry gently for 5 minutes. Add the garlic, ginger, chillies and spices. Fry for another 2 minutes. Return the chicken to the pan, along with the lemon juice and stock. Bring to the boil, reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through. Add the spinach and stir for a minute or two to wilt the leaves. Remove the cardamom pods (or warn everyone not to eat them!), season and stir in the coriander to serve.