Butter chicken, potato and spinach curry

Heat the oil in a large, deep and wide non-stick frying pan, and when hot, add the chicken thighs, skin-side down. Cook for 6-7 minutes until lightly browned; remove with tongs to a plate and set aside.

Stir in the onion and cook for 5 minutes over a medium heat until just softened. Add the potatoes, curry paste, passata and stock, and bring to the boil. Return the chicken to the pan, skin-side up, in an even layer. Cover with a tight-fitting lid, reduce the heat to a simmer and cook for 35-40 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through; add a splash of water if it starts to look dry.

Stir in the spinach, in batches, until wilted. Mix in the cream, bring to a boil and cook for a few minutes, then remove from the heat. Check the seasoning, top with the chopped coriander and serve immediately, with pilau rice, popaddoms and kachumba, if liked.