Warm your oven to 220C/Fan 200C/Gas 7. Peel and thinly slice the onions. Chop the tomatoes each into 8 chunks. Scatter the onions and tomatoes to a large roasting tin. Pour over 2 tbsp oil and sprinkle with the tikka spice blend and a good pinch of salt and pepper. Toss the chicken and veg till evenly combined, then slide the tin into the oven to roast for 20 mins. Fill and boil your kettle.

After 20 mins, remove the tin from the oven and reduce the oven temperature to 200C/Fan 180C/Gas 6. Pour the coconut milk and chopped tomatoes into the tin. Pour in 250ml boiling water and crumble in the stock cube. Scatter in the spinach leaves and give everything a good stir to combine. Return the tin to the oven for 30 mins.

Meanwhile, rinse the rice with cold water then tip it into a large pan. Add 600ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

To check if the chicken is ready, pierce a thigh at its thickest part. If the juices run clear with no trace of pink, it's ready. Roast for an extra 10 mins if you think needs it. Roughly chop the coriander leaves and stalks.

Divide the rice between bowls and spoon the chicken and sauce over the top. Scatter with coriander leaves and serve.