Pop the chicken in a bowl and add 1 tbsp of the tikka spice blend (keep the rest for later) and a pinch of salt. Gently turn to coat in the spices. Set aside to marinate while you start the curry sauce.

Peel and finely chop the onion. Put a large pan on a medium heat and add 1 tbsp oil, the onion and a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion is glossy and lightly browned. If it browns too quickly, turn the heat down and add a few tbsp water.

While the onion fries, peel and grate the garlic and ginger. Add the garlic and ginger to the onion with the remaining tikka spice blend. Cook and stir for 1 min.

Add the chicken to the pan. Tip in the tin of chopped tomatoes. Half-fill the tin with water (around 200ml) and pour that into the pan. Stir to mix, then pop a lid on the pan. Turn the heat up and bring to the boil. When the pan is boiling, turn the heat down and simmer for 20 mins till the chicken is cooked through and the sauce has thickened a little. Stir every so often.

While the chicken tikka masala cooks, fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water from the kettle. Add a pinch of salt. Bring to the boil, then pop a lid on the pan. Turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it.

Taste the chicken tikka masala and add a pinch more salt if you think it needs it. Add the spinach and stir through for 1-2 mins to wilt it. Fluff the rice and divide between 2 warm plates or bowls, then top with the chicken curry and serve.