Indian Chicken & Bombay Sweet Potatoes

• Meanwhile, finely chop garlic.
• Grate carrot.
• Halve snacking tomatoes.
• Roughly chop coriander.

• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
• Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute.
• Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season.
• Once the sweet potatoes are done, add coriander to the tray and toss.