Curried Chicken Thighs With Spiced Tomatoes

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your curry powder to a plate with a pinch of salt and pepper

Add your chicken thighs to the curry powder and turn them several times until they're fully coated in the curry powder – these are your curried chicken thighs

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the curried chicken thighs to the pan and cook for 9-10 min on each side or until charred and cooked through (no pink meat!)

Boil a kettle and preheat the grill to high

Cut your tomato[es] into rounds

Add the tomato rounds to a baking paper-lined baking tray (or two!)

Sprinkle over your ground cumin and half your chilli flakes (can't handle the heat? Go easy!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Season with a pinch of salt and a small drizzle of olive oil – these are your spiced tomatoes

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can then chop it roughly

Put the spiced tomato rounds under the grill for 5-6 min until slightly softened

Once the rice is cooked, stir through the chopped spinach and chicken stock mix – this is your green rice

Combine your mango chutney with your cider vinegar, remaining chilli flakes (not a fan of spice? Just add a little!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl with a pinch of salt – this is your mango dressing