Heat the oil in a pan, add the onion and
cook over a low heat for about 5 mins
until softened. Increase the heat slightly,
add the chicken pieces and brown.
Stir in the curry paste and garlic,
cooking for 2 mins before adding
100ml water, the sweet potatoes
and chopped tomatoes. Simmer for
20-30 mins until the chicken is cooked
through and the sweet potato is tender
– add a splash more water if it starts to
look dry. Season to taste and add the
spinach, removing the pan from the heat
and stirring until the spinach has wilted.
Serve with basmati rice.