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vogette
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Heat vegetable oil in a large flameproof casserole dish over medium-high heat. Add the chicken and cook for 3-4 minutes each side until golden.
Add the onion and cook, stirring, for 2-3 minutes. Add the curry powder and turmeric and cook, stirring, for 30 seconds or until aromatic. Pour in the stock. Use a wooden spoon to scrape and dislodge any bits that have cooked onto the base.
Pour in cooking cream. Add the lemon rind and juice. Add the potatoes and stir to combine. Bring to the boil. Reduce heat to medium. Cover and simmer for 30-35 minutes or until potatoes are tender. Add spinach and cook, stirring occasionally, until the spinach has wilted and the sauce has thickened. Season.
Serve with rice.