Docs chicken, potato and spinach curry

Serves about fourish
We call it chipotspic, so it sounds more impressive, a bit like calling chips French fries

10 stalks silverbeet or spinach (I think you can buy it frozen. We grow it.)
1 chopped onion
2 large diced potatoes (approx 2 cm cubes)
1 cup chicken stock
1 cup homemade yogurt
2 Tablespoons Docs Madras curry paste (see recipe elsewhere) or a bought one
4 chicken fillets (thighs or breasts) chopped

Heat some oil in a pan.

Add onion, potato, chicken and paste and cook until brown and tender.

Add stock and coconut milk and bring to boil.

Add silverbeet/green stuff and simmer for about 15 minutes or until potato is cooked.

This stores in the freezer well. I am not sure for how long because it gets eaten within a fortnight

Enjoy ;-)