4-6 chicken breasts
1 tsp cumin
1 tsp Chinese 5 spice powder
2 tbsp chili sauce
2 tbsp soy sauce
juice from half a lemon

Mix the above ingredients and marinate for at least 10 min.

Saute 2 cloves chopped garlic, 1 tbsp crushed ginger and the zest from half a lemon. Add chicken and cook through.

Add one or two cans of coconut milk and a large can of chopped tomatoes. (You may want to save some of the coconut milk for later to mix with cornstarch to thicken the sauce.) Simmer about five mins. Add 3 c. fresh spinach and serve on basmati rice.