Sweet Potato, Ginger & Garlic Chicken Stew

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

a) 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 wilted and piping hot, 1-2 mins.
c) Remove from the heat, then squeeze in some of the lime juice and add half the soy sauce. Taste and add more of each if you feel it needs it.
d) Stir in the roasted sweet potato and add a splash more water if it's a bit too thick.