Chicken Curry with Spinach

Curry

• 4 garlic cloves
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 300 g onions, quartered
• 50 g olive oil
• 700 - 800 g chicken thighs, boneless and skinless, cut in pieces (4 cm)
• 1 - 2 tsp fine sea salt, to taste
• 1 tsp ground turmeric
• 1 ½ tsp garam masala
• 1 ½ tsp ground cumin
• ½ tsp chilli powder
• 1 Tbsp plain flour
• 400 g tinned chopped tomatoes, drained (1 x 400 g tin)
• 400 g coconut milk
• 250 g fresh spinach leaves

Rice

• 2 garlic cloves
• 50 g olive oil
• 350 g basmati rice
• 1000 g water
• 1 tsp fine sea salt
• 250 g plain yoghurt, to serve