Mango Chicken Breast Skewers & Saag Sweet Potato Rice

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Peel and dice your sweet potato[es] into small bite-sized pieces

Soak your skewers in water (this prevents them from burning whilst cooking)

Boil a kettle

Heat a large, wide-based pan (preferably non-stick and with a matching lid) with a drizzle of vegetable oil over a medium heat

Add the diced sweet potato to the pan and cook for 5 min for until lightly browned

Once lightly browned, add the sliced shallot and cook for 3-4 min further or until slightly softened

Once the shallot has softened, add the chopped garlic, tomato paste and half your curry powder and mix everything together

Add your basmati rice with 250ml [320ml] [500ml] boiled water and a generous pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until later

While the rice is cooking, heat the grill to medium-high

Chop your chicken breast portion[s] into small bite-sized pieces

Add the chopped chicken to a large bowl with your mango chutney, remaining curry powder and a pinch of salt and pepper give everything a good mix up

Thread the marinated chicken onto the soaked skewers and add them to a tin foil-lined baking tray

Add a drizzle of vegetable oil to the chicken skewers and put the tray under the grill for 10-12 min, turning once halfway, or until slightly charred and cooked through (no pink meat!) – these are your mango chicken skewers

Chop your coriander finely, including the stalks (save some leaves for garnish!)

Add half the chopped coriander (you'll use the rest later!) to a bowl with your natural yoghurt and a pinch of salt and pepper and give everything a good mix up – this is your coriander yoghurt

Wash your spinach, then pat it dry with kitchen paper and chop finely

Once the mango chicken skewers are almost ready, return the basmati rice to a low heat then add the chopped spinach and remaining chopped coriander

Stir everything together and cook for 1 min or until the spinach has slightly wilted – this is your saag sweet potato rice