1. Cook the spinach leaves in the microwave. Put the cooked spinach, ginger, garlic, and chilli with ? of the water into a food processor or blender and process to a thick puree. Set aside.

2. Heat the oil in a large heavy-based saucepan, add the bay leaves and black peppercorns and fry for 2 minutes. Add the onion and fry for a further 6-8 minutes or until the onion has browned.

3. Add the tomatoes and simmer for about 5 minutes. Stir in the curry powder, sallt, and chilli powder and cook for 2 minutes.

4. Add the spinach puree and the remaining water; simmer for 5 minutes.

5. Add the yogurt, 1 tablespoon at a time, and simmer for 5 minutes.

6. Add the chicken. Cover and cook for 25-30 minutes until the chicken is tender. Serve on naan bread, drizzle over some yogurt and dust with chilli powder.