1.Heat oil in a large frying pan over moderate heat. Cook and turn chicken tor 2-3 minutes or until seared. Transfer to a plate.
2.Add onion to pan: cook and stir tor 2 minutes. Stir in paste; cook and stir for SO seconds or until fragrant. Return chicken to pan; cook and stir tor 1-2 minutes or until combined. Reduce heat.
3.Stir in rice. chickpeas and stock. Cook, covered, for 6-8 minutes or until all liquid is absorbed and rice tender. Remove from heat; stir in spinach until wilted.
4.Spoon rice mixture into bowls. Sprinkle with nuts. Serve at once with pappadums.
Replace pistachio kernels with peanuts. Use curry powder instead of curry paste. You’ll need 1 1/2 teaspoons.Note