Slice chicken into bite sized pieces. Wash greens and slice into ribbons. If using frozen defrost and squeeze dry.

Heat a little oil in a large pot. Brown chicken, on a medium high heat stirring every few minutes until just cooked through. Remove and place in a clean bowl.

Add a little more oil to the pan and toast curry powder on a medium high heat for about 20 seconds. Add the chopped spinach / kale and a splash of water. Cover and cook for 5-10 minutes until the greens are wilted down. Check and stir every few minutes and if drying out or starting to burn add more water.

Remove from heat and add cream. Roughly puree the greens with a stick blender or leave chunky. Taste and season with lots of salt and pepper. If you’d prefer a stronger curry flavour add more curry powder.

Return chicken to the pan and heat again until warmed through. Divide between two bowls and top each with a generous dollop of yoghurt (if using) and a drizzle of chilli oil (if using).