Warming, Filling, Easy – whats not to love? If you are vegetarian then simply sub the chicken with some lovely beans into the sauce and use veg stock.

Indian Spiced Chicken with Spinach and Sweet Potato Rotis
Serves 6
6 chicken breasts
2 white onions thinly sliced
4 cloves of garlic peeled and mashed
2” piece of ginger peeled chopped and mashed
2 tsp ground coriander, cumin, and turmeric
½ tsp curry powder of choice
500ml chicken stock
125g spinach leaves

Poach the chicken breasts in the stock and fork into pieces
Add some oil to a wide pan and add the onions and a drop of water and cook until translucent
Stir in the garlic, ginger and the spices, add another splash of water if needed
Cook for a few minutes
Add in the stock you cooked the chicken in plus the coconut milk and cook for about 10 minutes until the flavours are all developed
Just before you are ready to serve, add in the chicken and spinach leaves and cook for 5 minutes until the chicken is heated through. Serve with the Sweet Potato Rotis

Sweet Potato Rotis
1 large sweet potatoe peeled, cooked and cooled (about 400g)
2 red chilis de-seeded and finely chopped
1 tsp each of ground cumin coriander and ½ tsp turmeric
2 tbsp fresh coriander chopped
75g plain flour
15gr melted butter or coconut oil

Mash sweet potato and add the chilli. Spices, coriander and melted oil.
Gradually add the flour mixing until you have a soft dough
Divide into equal size pieces and roll out gently on a floured board
Heat a little oil and fry for a minute on both sides. Keep warm while you complete the rest.