Warming West African Inspired Coconut Chicken Curry

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).

While the rice cooks, 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.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken is browned, stir in the West African style paste and fry until fragrant, 1 min.

Add in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount).

Stir and bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the mango chutney and season with salt and pepper.

Stir in the roasted sweet potato chunks. Add a splash of water if you feel it needs it.