- Heat a little oil in a wok. Add the onions 1. and garlic and fry until soft.
- Add the chicken pieces and cook until no longer pink.
- Add the curry paste and tomatoes. Fry for 30 seconds.
- Add the rice and cook for a further 30 seconds.
- Add the stock, raisins and water. Bring to the boil.
- Cover with a lid or foil. Turn down to simmer for 10–15 minutes, until most of the water has been absorbed. Check after 5 minutes to check that all the water hasn’t boiled away. If it has, simply add another 1⁄2 mug of water.
- Add the pine nuts and the fresh spinach. Stir until the spinach is wilted, this should only take 30 seconds or so.
- Serve with a little yogurt.