Heat the oil in a large heavy based pan over a mediun heat. Add the onion and cook, stirring for 5 to 6 minutes until the onion is soft. Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned - about 5 minutes.

Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice.

Mint and CuminYoghurt. Natural yoghurt, ground cumin, chopped fresh mint and coriander, grated ginger, chopped deseeded green chilli, seasoning, mixed together and topped with toasted cumin seeds. Or you could just use a dob of sour cream or natural yoghurt to taste.