South East Asian Inspired Chickpea and Chicken Breast Curry

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the chicken is browned all over, remove from the heat and set aside in a bowl.

Add the yellow Thai style paste, ginger puree and garlic to the pan. Stir and cook for 1 min until fragrant.

Add the sweet potato and chickpeas to the pan, then stir in the veg stock paste, coconut milk, peanut butter and water for the curry (see pantry for amount).Stir the sauce thoroughly to combine, 2-3 mins. Bring to the boil, then reduce to a simmer. 

Cover with a lid and simmer, stirring frequently, until the sweet potato is tender, 15-20 mins. Add a splash of water if you feel it needs it.

When the sweet potato has 5 mins left of cooking time, add the browned chicken back into the curry and continue to simmer until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the sweet potato is cooked, remove the lid from the curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a good squeeze of lime juice to the curry, then season with salt and pepper.

Taste and add more salt, pepper and lime juice if needed.