1 small bunchfresh corianderleaves and stalks roughly chopped.
Instructions
Put the oil in a large heavy pan and set over a medium high heat. When hot add the sliced onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned a deep golden brown.
Add the garam masala, cardamon, cinnamon, turmeric, chilli powder and the chicken thighs and fry for 5 minutes or until the chicken starts to brown, stirring so it is well coated with the spices.
Add the tinned tomatoes, 450 ml water, salt and sugar and bring to the boil, then reduce the heat to low and simmer gently for 35-40 minutes or until the chicken is cooked through and tender.
Add the baby spinach and lime zest and when the spinach has wilted stir through the chopped coriander. Add more water if necessary to loosen to your taste just before serving.