Rub the chicken joints with the curry paste. Heat a little fat in a casserole, gently fry the onion, then brown the chicken all over. Pour on the liquid, add the bay leaf, bring to the boil, cover, and simmer for three-quarters of an hour or so.
When the chicken is ready, transfer the casserole to the stove top and bring to the boil. Stir in the chick-peas and spinach, and serve once the curry is heated through and the spinach wilted.
The same recipe can be adapted to beef and lamb.
© 2000 Frances Bissell. All rights reserved.