Not really sure what is healthy or not and have no idea what spaw's tastes are.. Anyway, I've been looking through my mum's recipies and decided on this one as it looks like something I would enjoy.

Murghi Aur Palak - (serves 4-5)

2lbs chicken quaters, skinned
4 tbsps cooking oil
2 medium onions, finely chopped
1 inch root ginger, peeled and finely grated
3 cloves garlic, peeled and crushed

A paste made of: 1 tsp ground tumeric
1 tsp ground fennel
1 tsp ground corriander
1/2 tsp chillie powder

1 tsp salt
1 heaped tbsp ghee or unsalted butter
3 fl oz warm water
2 cloves garlic, peeled and chopped
6-8 curry leaves
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 dried red chillies, coarsly chopped
1lb fresh spinach
4 tbsps natural yougurt
1/2 tsp garam masala

1. Cut the chicken quaters into half, separating leg from thigh and cutting each breast in two, lengthwise.

2. Heat the oil over medium heat and fry the onions, ginger and crushed garlic until the onions are lightly browned.

3. Adjust heat to low and add the spice paste, stir and fry for 2-3 minutes.

4. Add the chicked and adjust heat to medium-high. Stir and fry until chicken changes colour (2-3 minutes), Add salt and water and bring to the boil. Cover pan and simmer for 15 minutes - stir once or twice during this time.

5. In a separate pan, melt ghee/butter over medium heat and add garlic, curry leaves, cumin, fennel and chillies, stirring briskly. Wash spinach, remove any hard stalks, add spinach and a pinch of salt. Stir and fry for 5-6 minutes.

6. Mix spinach and chicked together, bring to the boil, cover the pan and simmer for 20 minutes, stirring occasionally.

7. Mix yoghurt and garam masala, stirring until yoghurt is smooth. Add to chicked/spinach and cook uncovered on medium heat for a further 6-8 minutes.