Begin by heating 2 tablespoons of olive oil in a deep saucepan over low heat. Once hot, add sliced onions and cover. Cook for 5 minutes until they're softened and translucent.

Increase the heat to medium-high, then add 1 pound of diced chicken thigh fillets. Fry for about 2 minutes until the chicken is golden brown on the outside.

Stir in 3 tablespoons of Patak’s tikka masala spice paste. Cook for an additional minute, allowing the flavors to meld beautifully with the chicken.

Pour in approximately ¾ cup of coconut milk, bringing the mixture to a boil. Reduce the heat and let simmer for 10 minutes to allow the chicken to absorb the flavors.

Add 4 cups of baby spinach, stirring gently until the spinach is just wilted. If the curry seems too thick, feel free to incorporate a bit more coconut milk for a smoother consistency.

Dish out your curry while hot, pairing it with fluffy basmati rice or warm naan for a complete meal that everyone will love.