1

Score a cross on the base of the tomatoes and put in a bowl. Cover with boiling water and leave to sit for 30 seconds. Then drain and plunge into cold water. Carefully peel the skin from each tomato and discard. Cut the tomatoes in half and discard the seeds. Roughly chop the tomatoes and set aside.

2

Heat a wide, lidded saucepan over a high heat and spray with the cooking spray. Cook the chicken chunks, in batches, for 5 minutes, until browned all over. Remove and set aside on a plate.

3

Mist the pan again and put over a medium heat. Cook the onions, garlic, ginger and chilli for 8–10 minutes, covered, stirring occasionally until softened. Add the tomatoes and cooking apple, and cook for a further 10 minutes, covered, stirring occasionally until lightly browned and the apples and tomatoes have softened. Add the curry powder and cornflour and cook, uncovered, for 2 minutes. Remove from the heat and gradually stir in the stock until combined.

4

Return to the heat and stir in the soft brown sugar and mango chutney. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes. Whizz with a hand-held blender or leave to cool slightly before transferring to a blender. Whizz until smooth.

5

Mist the pan again, add the aubergine, reduce the heat to medium and cook for 10 minutes until starting to brown. Return the chicken to the pan and add the curry sauce. Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the spinach and stir to wilt. Meanwhile, cook the rice to pack instructions. Divide the rice and curry between bowls and serve immediately.