Fill and boil your kettle. Tip the rice into a bowl, cover with cold water and set aside to soak. Crumble the stock cube into a heatproof jug and pour in 350ml boiling water. Stir to dissolve the stock cube, then set aside.

Peel and finely chop the onion. Trim the roots and any raggedy bits off the spring onion, then finely slice it. Put the white parts with the onion and pop the green parts in a bowl for later. Finely chop the tomato. Peel and crush or grate the garlic. Crush 4 cardamom pods with the flat of your knife to just open them up. Set them all aside.

Warm a large pan over a medium-high heat for 2 mins. Add 1 tbsp oil and the chicken mini fillets. Fry for 5-8 mins, turning occasionally, till the chicken is golden brown all over. Lift the chicken out of the pan and set aside on a plate.

Add the onion, the white spring onion and the tomato to the pan with 2 tbsp cold water and a pinch of salt. Turn the heat down to mediumlow and cook, stirring, for 5 mins till the veg have started to soften.

Add the garlic and crushed cardamom pods to the pan and stir to mix. Add 1 tbsp Thai red curry paste, the cinnamon stick and bay leaf, and stir.

Tip the chicken back into the pan. Drain the rice and add it to the pan as well. Pour in the chicken stock. Stir, pop a lid on the pan and bring it up to the boil. When boiling, turn the heat down very low and gently simmer for 10-15 mins till the rice is tender and the chicken is cooked through.

Take the dish off the heat and add the baby leaf spinach. Fork through to wilt it, and fish out the bay leaf, cinnamon stick and any cardamom pods you spot.

Taste the rice and add a pinch more salt if you think it needs it. Divide the rice and chicken between 2 warm bowls, and garnish with the spring onion greens to serve.