Season 2 tblspns flour with a little salt and pepper, lightly coat chicken and shake off any excess.
Heat the oil (about 1/4 cup) in a large pan on medium heat. Add the onion and cook until softened
Add garlic, ginger, chilli, cumin, coriander, turmeric, stirring until combined and fragrant. Add in the chicken and cook 4-5 minutes, stirring to coat in the spices.
Add diced tomatoes, and stir well to mix. Cover and reduce heat to a low simmer. Cook for 20-25 minutes. 5 minutes before serving add in baby spinach and stir until wilted.
Add 1/2 cup of coconut cream, stir through and cook a further 2 minutes.
Serve with steamed white rice, yoghurt, and fresh coriander leaves.
