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. Spread in a single layer and bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

While sweet potato is baking, add the water (for the rice) to a medium saucepan and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, finely chop brown onion (see ingredients). Finely chop garlic. Cut chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return pan to medium-high heat, with another drizzle of olive oil if needed. Cook onion, stirring, until softened, 4-5 minutes. Add a drizzle of olive oil, the ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend. Cook, stirring, until fragrant, 1 minute. Add the water (for the curry), light cooking cream, the brown sugar and a generous pinch of salt. Stir to combine.

Bring curry to a boil, then reduce heat to medium. Return chicken (plus any resting juices!) to pan. Add the butter, baby spinach leaves and roasted sweet potato, then cook, stirring, until spinach is wilted, 1 minute. Season to taste.

Divide basmati rice between bowls. Top with creamy Indian chicken curry. Serve with a dollop of Greek-style yoghurt.