Chicken Curry

oil for frying
onion chopped
curry paste 2 tbsp such as Madras
4 tomatoes
4 choppedskinless chicken thighs, or thigh fillets
100 g young spinach
4 tbsp plain yoghurt

basmati rice or naan bread to serve

Heat a little oil in a deep non stick frying pan and add the onion. Fry for about 3 mins until tender then stir in the curry paste and fry for a min. Add the chicken and tomatoes and a splash of water, cover and cook for 15 to 20 mins until cooked through. Stir in the spinach until just wilts then stir in the yog and coriander.

This is yummy & even my sick husband & 8 year old son eat it all up.
Easy to prepare aswell.