• Preheat your oven to 220°C/200°C fan/gas mark 7.    
• Halve, peel and thinly slice the onion.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the north Indian spice mix, onion and chicken. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Fry until browned on the outside and cooked through, 5-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Stir in the tomato paste, rogan josh paste, coconut milk and stock.
• Cover and simmer for 5-6 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once simmered, add the spinach and stir until wilted.

• Once the filling is ready, taste and season with salt, pepper and sugar if needed. Add a splash of water if you feel it's too dry.
• Pour the contents of the pan into an appropriately-sized oven dish.
• Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
• Use a knife to make a small puncture in the centre, this will allow the steam to escape.
• Bake until the pastry is golden brown, 20-25 mins.

TIP: Brush the pastry with egg or a little milk for a beautiful golden result!

• Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
• Roughly chop the tomatoes.
• Quarter the lime.
• Toss the cucumber and tomatoes together with salt, pepper and lime juice. 

• Once baked, remove the curried chicken pie from the oven.
• Divide the pie between plates and serve the salad alongside.