- 250g diced chicken leg
- 400g tin of chickpeas
- 400g chopped tomatoes
- ½-1 tbsp madras spice blend
- 500g sweet potato
- 100g baby leaf spinach
- A handful of coriander
- 1 tbsp olive, coconut or sunflower oil
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- Large pan with lid
- 1.
Warm a large pan on a medium heat for a few mins. When warm, pour in 1 tbsp oil and add the diced chicken. Fry for 5 mins, turning once or twice, till golden on most sides.
- 2.
While the chicken fries, peel and chop the sweet potatoes into 1-2cm cubes. Fill and boil the kettle.
- 3.
When the chicken has cooked for 5 mins, add ½ tbsp madras spice blend with a generous pinch of salt and pepper. Stir to coat the chicken. Pour in the tin of chopped tomatoes and 200ml hot water from the kettle. Bring the pan up to bubble.
- 4.
When the sauce is bubbling, add the sweet potatoes. Drain and rinse the chickpeas and tip them into the pan. Pop on a lid on the pan and simmer for 12 mins.
- 5.
Meanwhile, roughly chop the baby leaf spinach. Finely chop the coriander stalks, setting the leaves to one side.
- 6.
After 12 mins, the sweet potato should be soft and the chicken cooked through. Stir through the baby spinach and coriander stalks. Taste the sauce and add more madras spice, salt or pepper if you think it needs it. Spoon into 2 warm bowls and top with the coriander leaves to serve.