In a large heavy-bottomed pan, heat half of the oil to medium high heat. Add chicken and brown on all sides. Remove to a plate.

Heat remaining oil. Add onions; cook until soft and translucent – about 5-7minutes. Add tomato paste and continue cooking for an additional five minutes.

Empty jar of Zanzibar into the pan. Add water to the jar and shake well (with lid tightly screwed on) to release any sauce clinging to the jar. Pour into pan. Stir to combine

Return chicken pieces to the pan. Add potatoes and stir together. Bring to a boil and immediately turn down to a simmer

Simmer covered for 30-45 minutes or until chicken is cooked through. Turn off heat.

Add coconut milk, salt, sugar, lime juice and bag of spinach (if using). Stir to combine. Test for salt and adjust if needed

Allow sauce to sit for 5-10 minutes before serving..

Serve over cooked jasmine rice along with chapati or naan bread.