Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the sweet potato to size so it cooks in time.

While the sweet potato is roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the 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 the rice is cooking, finely chop the brown onion (see ingredients). Finely grate the ginger (see ingredients) and garlic. Cut the chicken thigh into 2cm chunks.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the chicken, in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. Return the pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook until softened, 4-5 minutes. Add a drizzle of olive oil, ginger, garlic and Mumbai spice blend, and cook, stirring, until fragrant, 1 minute. Add the water (for the curry), passata (see ingredients), light cooking cream and brown sugar. Season with salt and stir to combine.

Bring the curry to the boil, then reduce the heat to medium. Return the chicken (plus any resting juices) to the pan, add the baby spinach leaves, butter and roasted sweet potato, and stir until the spinach has wilted, 1 minute. Season to taste.

Divide the basmati rice between bowls. Top with the Indian chicken curry and Greek-style yoghurt.