Heat the oil in a large saucepan over moderate heat. Peel and chop the onion and fry in the oil. Peel and crush the garlic and stir it into the onion.
Peel and finely chop the ginger and stir it into the onion along with the turmeric, cumin, coriander, chilli and garam masala. Cook for a further 1 minute
Roughly chop the tomatoes and add to the saucepan. Fry over gentle heat for 7 minutes, until cooked down to a pulp.
Meanwhile, remove any tough sinews from the chicken and cut the flesh into bite-sized chunks.
Preheat the griller to high for the bread. When the tomatoes are ready, increase the heat to high, add the chicken and stir-fry until all the pieces have turned white. Season with salt and pepper, then pour in the cream and simmer for a further 6 minutes.
Put the naan under the griller to heat through. Meanwhile, rinse and dry the spinach, if necessary.
Add the spinach to the curry, press down and stir continuously until it wilts. Bring to the boil, then remove the pan from the heat at once. Serve with the naan.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and selenium.