Preheat the oven to 240°/220°C fan-forced. Cut the 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.

While the sweet potato is roasting, add the water (for the rice) to a medium saucepan and bring to the boil. 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 garlic. Cut the chicken thigh into 2cm chunks.

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

Bring the curry to a 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, then stir until the spinach is wilted, 1 minute. Season to taste.

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