Prep

1. Pat chicken pieces dry and season lightly with 0.5 tsp salt and 0.25 tsp pepper.
2. Slice the onion, mince garlic, grate ginger, and slice red pepper into strips.
3. Rinse rice until water runs clear and measure water for cooking.

Rice

1. Combine rinsed rice, 2.5 cups water and 0.5 tsp salt in a medium pot.
2. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed.
3. Turn off heat and let rice rest, covered, for 10 minutes before fluffing with a fork.

Curry

1. Heat 2 tbsp oil in a large skillet or wok over medium-high heat until shimmering.
2. Add onion and a pinch of salt; cook 4–5 minutes until softened and translucent.
3. Add garlic and ginger; cook 30 seconds until fragrant.
4. Stir in curry powder, turmeric and cumin; toast 30–45 seconds to release oils.
5. Add chicken pieces and cook 5–7 minutes, stirring, until lightly browned but not fully cooked through.
6. Stir in tomato paste, then pour in coconut milk and 200 ml gluten-free stock; bring to a gentle simmer.
7. Add bell pepper, cover partially, and simmer 10–12 minutes until chicken is cooked through and sauce thickens.
8. Stir in spinach (or peas) and lime juice; adjust salt and pepper to taste and simmer 1–2 minutes until greens wilt.

Finish & serve

1. Divide rice among 4 bowls or plates, spoon curry over rice and sprinkle chopped cilantro and chili flakes if using.
2. Serve with lime wedges on the side for squeezing over the curry.