Coconut Chicken, Chickpea and Sweet Potato Curry

Method

1. 1

   Heat the oil in a large deep pan over medium-high. Season the chicken and sear it for 5 to 6 minutes until it takes on some colour, then lift it out and set aside.

   💡 Tip: Colour on the chicken means flavour in the sauce. Don't crowd the pan or it'll steam.
2. 2

   Soften the onion and sweet potato in the same pan for 5 minutes. Add the garlic, ginger, curry powder, garam masala, and chilli flakes, and stir for a minute until everything smells fragrant.

3. 3

   Return the chicken and tip in the chickpeas, chopped tomatoes, and coconut milk. Bring to a simmer, cover, and cook for 12 to 15 minutes until the sweet potato is tender.

   💡 Tip: Give it a stir now and then so nothing catches on the bottom.
4. 4

   Fold through the spinach and let it wilt for a couple of minutes. Finish with a squeeze of lime, season to taste, and serve over rice.

   💡 Tip: The lime at the end lifts the whole thing. Don't skip it.