CHICKEN AND BABY SPINACH CURRY

Heat 3 tbs of canola oil in a frypan . Add 4 skinless chicken breasts, thinly sliced , 1 peeled and sliced onion 2 tbs of minced garlic , 1 dsp of dried chilli flakes . Fry until the chicken begins to colour and the onion becomes tender . Add 1 tbs of dried cardamon , 1 tsp of ground cumin seeds ,1 dsp of minced ginced ginger , 1 dsp of ground turmeric and continue to fry for 2 minutes . Add 240 gm of baby spinach leaves and cook until the spinach leaves wilt. Stir through 200gm of halved cherry tomatoes , cover the pan and simmer for 15 minutes, remove the lid and continue to simmer for 5 minutes . Stir in 150gm of natural yoghurt and 2 tbs of chopped coriander . Serve with steamed grain of your choice . The aromas are amazing .