Very thinly slice the red onion and chuck it into a bowl. Squeeze in the juice of the lime and give it a good scrunch with your hands to quick-pickle. Set aside.

Season the chicken breasts on both sides with salt and pepper. Heat 1 tbsp of the sunflower oil in a large non-stick frying pan over a high heat. Add the chicken and cook until the underside is super golden – about 6 mins. Transfer to a plate, golden side up.

Cut the naans into chunky crouton-sized pieces. Add them to a bowl with the cumin seeds and remaining 1 tbsp sunflower oil. Toss well to coat. Return the pan to a medium-high heat and fry the croutons in two batches for a few mins until golden and crisp. Scoop out and set aside.

Tip the korma paste pots into the same pan along with the coconut milk. Bring everything to the boil, then reduce to a simmer. Nestle the chicken back into the sauce, golden side up, and let it bubble away for 12–15 mins, until cooked through. Transfer the chicken to a plate.

Stir the spinach into the sauce until wilted. Add the chicken back in and warm through.

Serve with steamed rice, those crunchy naan croutons, a handful of coriander and your quick-pickled onion.