Indian-Spiced Chicken & Sweet Potato Curry

• While the sweet potato is roasting, rinse and drain white rice. • Add the water (for the rice) to a medium saucepan and bring to the boil. Add rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring until fragrant, 1 minute. Stir in the water (for the curry), light cooking cream, brown sugar and a generous pinch of salt. • Remove from heat, then return chicken and green beans to the pan. Stir in the butter and roasted sweet potato. Cook until combined, 1 minute.