• oil
• 500g chicken  
• 1 onion
• 3 cloves of garlic
• 1–2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 tin of tomatoes
• tomato puree
• honey
• 1 tin of chickpeas
• 150ml chicken stock
• 1 teaspoon garam masala
• 2–3 large full hands
• spinach
• salt and pepper
• chilli pieces

1. Heat the oil in a frying pan and cook the chicken pieces until they are light brown. Transfer to a bowl.
2. Fry the onions until soft, add the garlic, curry powder, cumin and ginger, then cook for a few more minutes.
3. Add the chopped tomatoes, tomato puree, honey, chicken stock, garam masala and chickpeas, and simmer for 20–25 minutes. Add the spinach at the end and stir until wilted.
4. Season to taste and serve with rice, mango chutney and fresh coriander.

Michelle Evans-Fecci Recipe for Prynhawn Da

Instagram - bakesbymichelle