We're jumping out of the saucepan and into the roasting dish for this creamy curry that gets roasted in the oven. It's all a saucy, textural triumph with soft sweet potato, tender chicken and fluffed up cumin-infused rice. Get set to be transported to an Indian spice market.
Preheat oven to 220°C fan-forced. Chop sweet potato into 3cm pieces. Place on a lined baking tray and drizzle with 2 teaspoons olive oil, salt and pepper. Toss to coat and bake for 30 minutes or until sweet potato is starting to caramelise. While sweet potato is baking, continue with step 2.
Chop chicken into bite-size pieces. Place in a roasting dish and drizzle with 2 teaspoons olive oil, salt and pepper. Toss to coat and bake for 20 minutes or until starting to caramelise. While chicken is cooking, continue with step 3.
Place cumin seeds, rice and 310ml (1¼ cups) water in a saucepan over high heat and bring to the boil. Cover with lid, reduce heat to low and cook for 15 minutes or until rice is tender. Set aside to keep warm.
Dissolve stock cube in 60ml (¼ cup) boiling water. Carefully remove chicken from oven. Add korma paste, coconut milk and stock and stir to combine. Return to oven for a further 8–10 minutes or until sauce is bubbling and slightly thickened.
Add sweet potato and spinach to curry and stir to wilt spinach. Season to taste.
Cut lime into wedges. Divide rice between bowls and top with curry and crispy shallots. Serve with lime wedges.