Season the diced chicken with salt. Place a large high-sided saute pan or casserole dish onto the stove and turn the heat to medium. Add the oil, and once hot, add the diced chicken. Cook for 4-5 minutes or until golden. Remove from the pan. You will be cooking these more later, so don't worry that they aren't cooked through at this stage.

Add a splash more oil to the same pan before adding in the diced onion, garlic and ginger paste and a little salt. Cook for 5-6 minutes, until the onion starts to soften.

Add the ground turmeric, ground cumin and crushed chilli flakes (optional). Coat the onions in the spices before adding the rice. Stir again until the rice turns yellow from the turmeric.

Pour the hot chicken stock over the rice. Stir again, then nestle the browned chicken into the rice. Bring to a simmer. Once simmering, reduce the heat to low, place on a lid and cook for 10 minutes. At this point, add the spinach and the peas. Place the lid back on and cook for a further 10 minutes or until the rice is just cooked and the spinach wilted. Turn off the heat, stir a little and leave to stand for 5 minutes. NB: If there is still a little stock in the bottom of the pan, leaving the rice to stand should sock it all up.

Remove the lid from the pot with your chicken and rice and give it another stir. Scatter over the toasted pine nuts or flaked almonds. Serve in large bowls while piping hot with a wedge of lemon, lots of black pepper and ** mango chutney**, if you like.