Malaysian Style Spiced Chicken Curry

Meanwhile, chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

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

Stir in the rice, 0.25 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).

Meanwhile, peel and grate the garlic (or use a garlic press).

Stir the garlic and Malaysian style paste into the onion and tomato and fry for a further min.

Stir in the chicken, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the curry has thickened and the chicken is cooked through, add the roasted sweet potato and spinach to the pan a handful at a time until the spinach is wilted and piping hot, 1-2 mins.

Stir in the butter and honey (see pantry for both amounts). Season with salt and pepper. Add a splash of water if you feel it needs it.

Once the rice is ready, fluff up the grain with a fork and stir through the sambal paste. Season with salt and pepper.