Cook rice. 1.5 cups dry rice should be about right for 3-4 people.
Heat oil in a large saucepan and gently fry onion until translucent but not browned. Add curry paste and chopped garlic and fry briefly until fragrant.
Add ground cloves and cinnamon quill and cook for 10 seconds more. Add thawed and chopped spinach, then chicken stock. Bring to a simmer , and add chicken, stirring occasionally until cooked through.
Reduce heat and add ½ cup or more of yoghurt (to taste). Add one tablespoon of fish sauce and stir to combine.
Serve on rice topped with a dollop of yoghurt.
