Indian Chicken & Sweet Potato Curry

While the sweet potato is roasting, in a medium saucepan bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the brown onion. Finely grate the ginger. Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Pick and roughly chop the mint leaves. Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle more olive oil if needed. Add the onion and cook until softened, 4-5 minutes. Add the ginger, garlic and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the tomato paste and stir to combine.

Add the water (for the curry), coconut cream, chopped tomato and the crumbled chicken stock cubes. Stir to combine. Return the chicken (plus any resting juices) to the pan and simmer until the curry has thickened, 2-3 minutes. Add the baby spinach leaves and roasted sweet potato and stir until the spinach has wilted. Season generously with salt and pepper to taste. TIP: Seasoning is key in this dish! Taste and add more salt and pepper if you like.