Indian Spiced Chicken and Sweet Potato Pancakes

Indian Spiced Chicken with Spinach and Sweet Potato Rotis

Serves 6

6 chicken breasts

2 white onions thinly sliced

4 cloves of garlic peeled and mashed

2” piece of ginger peeled chopped and mashed

2 tsp ground coriander, cumin, and turmeric

½ tsp curry powder of choice

500ml chicken stock

125g spinach leaves

Poach the chicken breasts in the stock and fork into pieces

Add some oil to a wide pan and add the onions and a drop of water and cook until translucent.

Stir in the garlic, ginger and the spices, add another splash of water if needed.

Cook for a few minutes. Add in the stock you cooked the chicken in plus the coconut milk and cook for about 10 minutes until the flavours are all developed. Just before you are ready to serve, add in the chicken and spinach leaves and cook for 5 minutes until the chicken is heated through. Serve with the Sweet Potato Rotis and rice if you are very hungry.

Sweet Potato Rotis

1 large sweet potatoes peeled, cooked and cooled (about 400g)

2 red chillis deseeded and finely chopped

1 tsp each of ground cumin coriander and ½ tsp turmeric

2 tbsp fresh coriander chopped

75g plain flour

15gr melted butter or coconut oil

Mash sweet potato and add the chilli. Spices, coriander and melted oil.

Gradually add the flour mixing until you have a soft dough

Divide into equal size pieces and roll out gently on a floured board

Heat a little oil and fry for a minute on both sides. Keep warm while you complete the rest.