Fill and boil your kettle. Tip the rice into a small pan, pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil then turn the heat right down and simmer for 8 mins, till the water has been absorbed and the rice is tender. Take the pan off the heat and set aside for 5 mins, lid on, to steam and finish cooking the rice. It will keep warm in the covered pan.

While the rice cooks, put a large pan on a mediumhigh heat. Add 1 tbsp oil and the diced chicken leg. Fry for 6-7 mins, turning the chicken once or twice, till lightly browned all over.

While the chicken fries, peel and finely chop the onion. Halve the cherry tomatoes. When the chicken has browned, add the onion and tomatoes to the pan with 2 tbsp water and a pinch of salt. Pop on a lid and fry for 3-4 mins till the onions are glossy and the tomatoes are starting to collapse.

Add 1 tbsp Sumatran curry paste to the pan. Cook, stirring, for 1 min. Pour in the coconut milk along with 200ml hot water from the kettle. Stir to mix, pop on a lid and simmer for 8 mins till the chicken is cooked through. Stir now and then to stop the sauce sticking.

Fork the baby leaf spinach into the pan and squeeze in a little lime juice. Stir to wilt the spinach, taste the curry and add a little more salt or lime juice if you think it needs it.

Fluff the rice and divide it between a couple of warm bowls or plates. Top with the chicken curry and serve with the remaining lime sliced into wedges for squeezing.