This flavoursome chicken curry is fast to put together with very little effort and is delicious with some roti to mop up the sauce. If you get the chance try and marinate the chicken overnight for a deeper flavour.
Put the chicken in a bowl with 1 tablespoon oil, cumin, coriander, garam masala and turmeric and leave to marinate for at least 30 minutes or overnight.
In a wide saucepan heat the oil and add the mustard and curry leaves. Cook for 1 minute or until they begin to pop.
Add the onion, garlic, and ginger and cook for 5 minutes. Add the chicken thighs, brown for a few minutes then add the chicken stock, salt and sweet potato. Bring up to a gentle simmer and cook for 12-15 minutes or until the chicken is just tender.
Add the spinach and cook for a further minute until wilted. Stir through the lime juice and coriander and adjust seasonings if necessary. Serve with roti or rice and garnish with the cashews.
2 tablespoons vegetable oil
500g skinless chicken thighs, cut into 5cm pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
2 teaspoons black mustard seeds
a small handful curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
5cm piece ginger, peeled and finely grated
½ teaspoon chilli flakes (or adjust to suit)
500ml chicken stock
½ teaspoon salt
1 orange sweet potato, peeled and cut 1cm dice
150g baby spinach leaves
juice of 1 lime (or half a lemon)
¼ cup coriander leaves, chopped
¼ cup roasted cashews for garnishing