Seeds of 2 cardamon pods
5 whole peppercorns
3 tbsp sunflower or vegetable oil
1 onion, chopped
1 thumb of fresh ginger, grated
3 garlic cloves, crushed
1 tsp each of ground cumin, ground coriander, chilli powder and garam masala
400g chopped tomatoes
4 chicken breasts, sliced
2 tbsp brown sugar
4 tbsp white wine vinegar
2 handfuls of soft, dried apricots
1 large bag of spinach
Salt and pepper
1 - In a frying pan, toast the seeds of 2 cardamom pods, 5 peppercorns and 5 cloves. Remove then crush with a pestle and mortar.
2 - Heat up the oil and fry the spices for 30 seconds. Add the chopped onion and cook until golden, then add a thumb of grated fresh ginger and 3 crushed garlic cloves.
3 - Stir in one tsp each of ground cumin, ground coriander, chilli powder and garam masala. Cook for a minute then add a tin of chopped tomatoes. Bring to the simmer.
4 - Add 4 sliced chicken breasts. Stir in 2 tbsp brown sugar, 4 tbsp white wine or cider vinegar and a couple of handfuls of chopped soft dried apricots. Pour in 100ml water. Bring to the boil then simmer gently for 30 minutes with a lid half on.
5 - Whilst the curry is cooking, put a large bag of spinach into a colander and pour over a kettle of boiling water to wilt the spinach. Allow to cool then squeeze out the water and roughly chop. Put aside.
6 - Taste the curry for seasoning, stir in the spinach and serve with boiled rice and fresh coriander.