Goan Style Chicken Curry

a) Meanwhile, halve, peel and finely slice the red onion. b) Roughly chop the vine tomato into chunks (don't worry too much about the size!). c) Zest the lime then chop into wedges.

a) Heat a drizzle of oil in a large frying pan on medium-high heat and add the chicken. b) Stir-fry until golden, 3-4 mins, then add the veggies. c) Cook, stirring, for another 2 mins.

a) Stir in the Goan curry powder (careful, it's hot!) and tomato purée. Cook for 1 minute. b) Add the coconut milk and tomatoes. Bring to the boil then reduce the heat and simmer, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through, about 5 mins. IMPORTANT: The chicken is cooked when no it is longer pink in the middle.

a) Add the spinach a handful at a time, simmering for 1 min to wilt in. b) Remove from the heat and squeeze in half the lime juice. c) Taste the curry and add salt and pepper if you feel it needs it.