DirectionsPre-heat oven to 200C.
Roast onions for one hour.
Using a food processor chop onions finely.
Now grind cinamon finely and add to onions.
Add ginger, cloves, vinegar, garlic and curry powder.
Blend untill a reasonably thick paste is formed.
Chop chicken into cubes and fry in a non stick wok for 2 minutes.
Add paste, mix and cook for another 2 minutes at a highish temperature.
Blend tomatoes and add to the wok, mix and then reduce heat to a simmer.
Mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery.
Then add the sugar.
Leave to simmer for 30 minutes.
2 minutes from the end add the chopped spinach.
Then serve with ice cold beer.