Method
1. Add plain yogurt, garlic, ginger, ground coriander and curry powder to a clean large mixing bowl
2. Mix with tablespoon until well combined
3. Add chicken breast
4. Season with salt & pepper to taste
5. Mix with tablespoon
6. Marinate in fridge - 8 hr
7. Add spinach to a clean food processor bowl
8. Blend until smooth
9. Heat peanut oil in a clean large saucepan on low heat
10. Add onion and fry gently until softened - 10 min, low heat
11. Add cumin seeds and fry - 1 min
12. Add marinated chicken and fry for 7 min, high heat
13. Add chicken stock and blended spinach
14. Heat until just boiling and cover
15. Reduce to medium low and simmer while stirring occasionally - 25 min
16. Season to taste and turn off heat
17. Stir in lemon juice
18. Serve immediately