Chicken, fenugreek and tomato curry with spinach and potato
Toast the spices in a dry frying pan and grind to a powder.
Heat a large, heavy, lidded pan with the ghee.
Blend the onion, garlic, chilli and ginger to a purée then add to the pan. Season well. Cook for a minute stirring occasionally. Put the lid on, turn the heat down and cook for a further six to seven minutes. Remove the lid then add the spices.
Stir well and cook for a minute. Turn the heat down and cook until the paste is colouring nicely.
Add the chicken, fenugreek leaves and potato. Cook for a minute before adding the tomatoes.
Turn the heat to a medium simmer and cook for twenty minutes or so, until the oil has separated and the potato is soft. Add the spinach, stir well and add a squeeze of lemon juice.
Let the spinach wilt a little and serve with a sprinkle of coriander leaves and warm flatbreads.