Fry the onion over a medium to high heat in a little sunflower oil for about five minutes until the onion softens.

Add the chicken to the pan and cook for a few minutes just to seal the meat. (No pink bits visible)

Add in the garlic paste, followed by the curry powder, cumin, coriander and cinnamon. Stir well to coat the chicken. Cook for 1-2 minutes to release all the flavours.

Pour in the tinned tomatoes and the coconut milk. Add the tomato pureé and stir well.

Add in the chopped sweet potato.

Season with salt and pepper, then leave to simmer for 20-25 minutes, stirring occasionally. If it gets too dry then add a splash of water.

Once the chicken is cooked through and the sweet potato has softened, add the baby spinach leaves and take it off the heat.

Once the spinach has wilted slightly, stir it through.

Serve the curry with boiled rice and naan bread.