Firstly, make the curry sauce using a blender, add the coconut milk, cashews, ginger and spices and blend until smooth.

Chop the chicken into small chunks. Heat a saucepan and add extra virgin olive oil. When hot add the chicken and just very lightly seal the edges. Reduce the heat to a medium heat and add the curry sauce and stir.

Peel the sweet potato and chop into small cubes and add to the chicken curry saucepan and again stir through.

To thin the sauce slightly, add in up to 200mls vegetable stock to your desired sauce consistency and keep the saucepan heat on low to medium.

Cook for approx 20-30 minutes ensuring the chicken is thoroughly cooked through and the sweet potato has softened.

Just before serving add 2 big handfuls of baby spinach and stir through until wilted. NOTE: If cooking in batch to re-heat another day, add the spinach only when reheating to eat. I think the spinach tastes far nicer when its freshly wilted.

Serve with fresh coriander and some cashews.

Add 1 cup flour, baking soda and salt to a bowl.

Stir thoroughly.

Add 1 tbsp extra virgin olive oil and stir through.

Slowly add up to ⅓ cup of warm water. Add a small bit and stir, add a small bit again and stir etc. Sometimes ⅓ can be slightly too much, you want a nice dough like consistency and if too much water is added, just add more flour.

Allow dough mix to sit covered in the bowl for one hour.

Lighty flour a chopping board or surface and break mixture into 4-6 small balls, depending on the size you would like.

Heat 1 tbsp of coconut oil or extra virgin olive in a frying pan. Using a rolling pin (or improvise with a can or hands) and roll into flat breads.

Once the oil is hot, add the flat bread. Look for bubbles rising and then flip. These only take approx 5 mins to cook.