Start by making the spice paste. Add the spice paste ingredients to a blender along with a splash of water, and blitz until it’s completely smooth.
Cut the chicken into bite sized pieces, then add it to a bowl and add the cornflour then stir to coat.
Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown all over.
Add in the spice paste and cook for a few minutes to release all of the flavours.
Pour in the coconut milk and bring it to a simmer. Cook for a few minutes until the sauce starts to thicken slightly.
Now add in the mango chutney, baby spinach, and chopped coriander. Stir well and cook until the spinach has wilted.
Taste for seasoning, then dish it up with rice and enjoy.
