Cut the chicken into bite-sized pieces. Heat some cooking oil in a large frying pan over a medium to high heat, then cook the chicken until it’s browned all over.
Remove the chicken from the pan and set aside.
Add the diced onion and cook for about 5 minutes, until it softens.
Add the garlic, ginger, and tomato purée and cook gently for a minute
Add all the spices, stir well until it resembles a spice paste, then cook for a minute to release the flavours.
Pour in the chicken stock and white wine vinegar, stir well then get the chicken back into the pan. Simmer for ten minutes until it’s rich and saucy. If it looks too dry add a splash of water or stock.
Stir through the spinach and peas and cook until the spinach wilts. Taste for seasoning, it will need a little salt.
Dish it up with rice, and enjoy.
