Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in large saucepan on medium heat. 

Once hot, add the diced chicken and onion, season with salt and pepper and pop a lid on the pan. Fry, stirring occasionally, until golden, 10-12 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the onion is caramelised, remove the lid from the pan.

Stir in the curry powder, ginger puree and a pinch of the chilli flakes (add less if you'd prefer things milder) and fry until fragrant, 1-2 mins. 

Add in the baby plum tomatoes and stir-fry until starting to soften, 2-3 mins. Add a splash of water if it looks a little dry.

Once softened, stir in the coconut milk, vegetable stock paste, sugar and water for the curry (see pantry for amount) bring to the boil.

Once the curry has thickened, season with salt and pepper.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

When everything's ready, share the rice and curry between bowls. 

Sprinkle over the remaining chilli flakes to finish (add less if you'd prefer things milder).