Start by making the curry. Heat 1 tbsp
of the oil in a large, deep frying pan. Season
the chicken and fry until browned, then
remove and set aside. Fry the onion in
the rest of the oil for 10-12 mins until soft
and starting to caramelise.
Add the paste and cauliflower, stirring
to coat everything, then return the chicken.
Pour in the stock, tomatoes and chickpeas
and simmer everything for 30 mins until
the cauliflower is nearly tender. There
should be just enough liquid to cover
everything so add a splash more water
or stock if you need to. Remove from the
heat and stir in the yogurt.
Assemble the bake in either 1 large or
2 smaller, deep ovenproof dishes. Start
with a ¹/³ of the spinach leaves, season,
then top with a ¹/³ of the curry. Finish
with a ¹/³ of the rice then repeat twice
more. Scatter on the almonds and either
cool completely to freeze, or heat oven
to 220C/200C fan/gas 7 and cook for
20-25 mins until the topping has crisped
up and the dish is piping hot through.