Sweet Potato & Spinach Chicken Curry

Method

1. Heat a splash of olive oil in a large casserole pan and add the onions, garlic, ginger and chilli. Cook for 5 minutes until the onions are lightly golden.
2. Stir in the curry paste and cook for a further 2 minutes. Add the chicken chunks and mix so they are well coated in the curry paste. Add tomatoes, chickpeas and stock then bring to the boil.
3. Add the chunks of potatoes and simmer for 20-25 minutes until the potatoes are tender and the sauce is thickening.
4. Make your flat bread by mixing the flower, water and salt in a bowl and bring together to form a dough. Then turn out onto a lightly flowered work surface and kneed for a couple of minutes.
5. Divide into 4 balls and roll out until around 2mm thick. Heat a large frying on a very high heat for 2 minutes on each side or until they start to bubble and go crisp.
6. When the curry is cooked and tender, add your spinach and allow it to wilt down for a couple of minutes then remove from the heat and serve the curry with a wedge of lemon and a flat bread on the side to mop up the sauce.