Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potato into small 1cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken. Season with salt and pepper and stir-fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, peel and grate the garlic (or use a garlic press).

Halve the chilli lengthways, deseed, then thinly slice half the chilli. Finely chop the other half. 

Zest and halve the lime.

Once the chicken has browned, stir in the garlic, ginger puree, finely chopped chilli (careful, it's hot - add less if you'd prefer things milder) and tomato puree. Cook for 1 min.

Pour in the coconut milk, water for the sauce (see pantry for amount) and chicken stock paste, then stir together.

Bring the stew to the boil and simmer until the sauce has thickened, 5-6 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Remove from the heat, then squeeze in some lime juice and add the soy sauce. Taste and add more lime juice if needed.

Once cooked, stir in the roasted sweet potato and add a splash of water if it's a little too thick.

Spoon the chicken stew into your bowls.

Top with the sliced chilli (add less if you'd prefer things milder) and lime zest to finish.

Enjoy!