First, make the flatbreads. Combine the flour, baking powder, yoghurt, ½ tsp salt and 3-4 tbsp water (if cooking for 4) in a large bowl. Bring the mixture together until you have a soft dough, then tip out onto a lightly oiled surface and knead briefly until soft and smooth. Wrap and set aside while you cook the curry.

Slice the onion and cut the chicken thigh fillets into cubes. For the curry, heat the oil in a large saucepan over a medium-high heat and cook the onion and chicken for 5 mins, turning the chicken until it has just browned on all sides. Add the chopped garlic, chopped tomatoes and the cumin seeds, and cook for 2 mins.

Stir in the lentils, curry paste, stock cube and 300ml boiling water (if cooking for 4). Bring to the boil, then reduce the heat to a simmer, cover and cook for 25 mins. Stir in the frozen spinach and continue to cook for a further 5-10 mins until the lentils are soft and the chicken is completely cooked through.

Meanwhile, divide the flatbread dough into four equal pieces, then roll out on a lightly oiled surface into thin ovals, circles or teardrop shapes. Use a little oil on the rolling pin if the dough starts to stick.

Working with one flatbread at a time, cook in a hot griddle or frying pan over a high heat for 2-3 mins on each side (depending on the thickness) until cooked through and browned. Wrap in a clean tea towel to keep warm as you cook the rest. Divide the curry between bowls and serve topped with a spoonful of yoghurt, with the warm flatbreads and mango chutney on the side.