Roasted Sweet Potato and Ginger Garlic Chicken Breast Stew

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Once hot, add the diced chicken, season with salt and pepper and stir-fry until browned, 3-4 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

a) While the chicken cooks, halve, peel and thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Thinly slice half the chilli and finely chop the rest. d) Zest and halve the lime.

a) Once the chicken is browned, add the shallot to the pan and fry with the chicken until starting to soften, 3-4 mins. b) Stir in the garlic, ginger puree, finely chopped chilli (careful, it's hot - add less if you don't like heat) and tomato puree. Cook for 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Pour in the coconut milk, water (see ingredients for amount) and chicken stock paste, and stir together.

a) Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. b) Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins. c) Remove from the heat, squeeze in some of the lime juice and add half the soy sauce. d) Taste and add more lime juice and soy sauce if you feel it needs it. e) Stir in the roasted sweet potato and add a splash more water if it's a bit too thick.

a) Serve in bowls with the sliced chilli (add less if you don't like heat) and lime zest sprinkled on top. b) Enjoy!