• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays. Little cooks: Help toss the sweet potato!

• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.

• Boil the kettle. • Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt, then cook, uncovered, over high heat until tender, 12 minutes. • Drain, then cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Add the water, light cooking cream, the brown sugar and a generous pinch of salt. Stir to combine.

• Remove from heat, then return chicken (plus any resting juices!) to the pan. • Add the butter, baby spinach leaves and roasted sweet potato. Cook, stirring, until combined and spinach is wilted, 1 minute. Season to taste.

• Divide basmati rice between bowls. Top with creamy Indian chicken curry. • Dollop over Greek-style yoghurt to serve. Enjoy! Little cooks: Add the finishing touch by dolloping over the yoghurt!