Instructions: Mix chickpea flour with yogurt by stirring with a fork until flour is mixed through really well. Yogurt should be creamy.

Fry curry paste in a little vegetable oil for about 3 mins, then add onion.

Chop chicken fillets into bite size pieces and add to paste and onion.

Add yogurt and spinach leaves and cook slowly for about 20-30 mins.

Chicken will go tough if cooked too fast. Serve with rice and sprinkle coriander if you like it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.