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Mix the meat with bicarbonate soda and a little oil. Heat the oil and fry the onions until translucent.
Add the coriander leaf, cardamom, cumin seeds, turmeric and madras mix and cook for 2 minutes to release the flavour oils.
Add the chicken and cook for a further 5 minutes, stirring in the garlic and ginger half way through.
Add the tomatoes, and the water from rinsing the tin with approx. 150ml cold water
Simmer for 10 minutes, then add the spinach. Cook for a further 10 minutes.
With 5ml cold water, make a thin paste with the cornflour, then add it to the pot. Heat for 2 minutes until slightly thickened.
Add the coconut milk, heat until simmer then take off the heat. Once cooled, refrigerate until the next day.