Chicken, coconut and potato curry

This one was a bit of a 'let's see what there is in the fridge and chuck it in' curry. Makes enough for 4.

You'll need:

1 large chicken breast (or whatever cooked chicken you've got hanging about), sliced
4 medium potatoes, peeled and chopped into chunks
1 onion, finely chopped
1 clove garlic, finely chopped
1 yellow pepper, sliced
a handful of spinach
4 or 5 mushrooms, sliced
1 tin of chopped tomatoes
about half a block of creamed coconut, dissolved in about a tin of hot water
2 teaspoons dried ginger (fresh would be even better)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli powder

Chuck the onions and garlic in a frying pan with a little oil, and fry until translucent. Add all the spices, and fry for another couple of minutes. Add the chicken, and stir, coating it in the spices. Cook for 4-5 minutes, and then throw in the pepper/mushrooms/spinach/whatever, and stir round until they're soft.

Add the tin of tomatoes, and stir in the coconut/water. Tip in the potatoes, and bring everything to the boil. Leave to simmer for as long as it takes the potato to cook - the longer the better (45 minutes or so), though you may have to add a little extra water if it starts to stick to the bottom of the pan.

Eat with lots of basmati rice, and a scattering of cashew nuts on top.