Mimi's Special Herby Chicken Thigh Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a medium frying pan on medium high heat. Once hot, add the onion to the pan and cook until softened, 8-10 mins. Add the mustard seeds and cook until they start to pop, 1-2 mins, then pour in the remaining coconut sauce (not the bit that's on the chicken), chicken stock paste, sugar and water for the sauce (see ingredients for both amounts). Add a grind of pepper, then bring to the boil. Reduce the heat to medium low and simmer for 10-15 mins.

Meanwhile, preheat your oven to 220°C. Lay the chicken onto a foil-lined baking tray, spreading it out in a single layer (spoon any leftover marinade on top). Roast on the middle shelf until brown and cooked through, 12-15 mins IMPORTANT: Wash your hands after handling chicken and its packaging. Once cooked, remove from the oven and set aside to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything is cooking, roughly chop the spinach with some scissors. Once the sauce is cooked, stir in the spinach a handful at a time until wilted, 1-2 mins. Remove from the heat and add the remaining lime juice. Taste and add salt and pepper if you feel it needs it.