Wash the spinach well, trim and discard the root portion and place the leaves and stems into a heatproof bowl. Pour boiling water over the spinach and leave for 1 minute. Drain, then puree the spinach in a blender.
Heat a large pan over medium heat and add the oil and the cinnamon, cardamom, cloves and onion. Fry the onion for about 3 minutes until it starts to brown, add the garlic and ginger and fry for a further 2 minutes. Add the coriander, cumin, turmeric, chili and garam masala, stir and then immediately add the tomatoes. Cook for about 2 minutes until the tomatoes soften, then add the chicken. Fry the chicken for 3 minutes, then add the salt, sugar and stir in the spinach puree. Cook uncovered for about 5 minutes until the chicken is cooked through, then add the nutmeg and stir through the cream. Taste, and adjust seasoning as necessary, then stir through the butter and serve.
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By Adam Liaw
