Put the chicken in a medium bowl. Blend in the lime juice, paprika, bean stew powder and a pounding of dark pepper (stage 1), at that point leave to marinate for in any event 15 mins, ideally somewhat more.
Warmth 1 tbsp of the oil in an enormous non-stick wok or sauté skillet. Tip in the cinnamon stick, cardamom units, entire stew and cumin seeds, and pan fried food quickly just to shading and discharge their scent (stage 2). Blend in the onion, garlic and ginger and broil over a medium-high warmth for 3-4 mins until the onion begins to turn dark colored. Include the rest of the oil, at that point drop in the chicken and pan fried food for 2-3 mins or until it never again looks crude. Blend the turmeric, cumin, ground coriander and garam masala together. Tip into the skillet, bring down the warmth to medium and cook for 2 mins (stage 3). Pour in the passata and 150ml water, at that point drop in the pieces of pepper. When beginning to bubble, bring down the warmth and stew for 15-20 mins or until the chicken is delicate.
Mix in the tomato, stew for 2-3 mins, at that point include the spinach and turn it over in the skillet to simply wither. Season with somewhat salt. In the event that you need to weaken the sauce, sprinkle in somewhat more water. Expel the cinnamon stick, bean stew and cardamom units, in the event that you wish, before serving. Dissipate with new coriander and present with warm chapatis or basmati rice, on the off chance that you like.