Chicken curry

Ingredients
3 free range chicken breasts
Onion
Garlic
Spinach leaves
1 zuchini chopped into rounds
1 carrot chopped into rounds
1/2 cup shredded cabbage
2 tablespoons each of cumin, turmeric and curry powder
1 tsp cinnamon
1 tin organic coconut cream
2 tablespoons tomato paste
The juice of one lemon
Scant handful of sultanas
Scant handful of almonds, plus extra to chop&top
Oil for frying.

In a tagine, heat the oil and add the onions, garlic and spices. Stir until combined. Dice the chicken and add to the pan. Fry until browned then add the tomato paste and coconut cream. Next come the veggies (minus the spinach) so add the carrots and zuchini, then the sultanas and almonds. Place the tagine lid on and cook for around twenty minutes or until chicken is cooked through.

Remove lid, add lemon juice, spinach and cabbage and stir. Serve topped with chopped almonds and greek yoghurt.