Chicken Curry with Sweet Potato

Roughly chop the onion, garlic, ginger, and chili, then throw them into a food processor along with the tomato paste, ground coriander, ground cumin, and olive oil. Blitz everything into a smooth paste.

Cut the chicken thigh fillets into bite-sized pieces.

Heat a deep-sided frying pan over medium-high heat and add the spice paste. Fry it for 3 minutes, stirring constantly — you want it fragrant and slightly darkened. Add the chicken pieces and keep frying for another 3 minutes until the chicken has changed colour all over.

Pour in the coconut milk and chicken stock. Bring it to a boil, then turn the heat down and let it simmer gently for 5 minutes.

Peel and cut the sweet potato into pieces roughly the same size as the chicken. Add them to the pot and cook for about 10 minutes, stirring occasionally, until the sweet potato is tender. Season with salt and pepper.

Trim the green beans and stir them into the pot a few minutes before serving. Finish with a generous scatter of roughly chopped mint and fresh coriander.