Madras Loaded Sweet Potato Fries

Prep: 5 mins | Cook: 30 mins | Total: 30 mins

Serves 2-3

1 pouch Holy Cow! Madras Chettinad,

2 large sweet potatoes, cut into fries,

2 chicken breasts (or 1 tin chickpeas), diced or drained,

1 avocado, sliced,

150g cherry tomatoes, halved,

Pickled red onions to top,

4 tbsp natural yoghurt,

Small bunch fresh coriander

1 tbsp olive oil

1. Make the sweet potato fries: Toss the sweet potato fries with olive oil, salt and pepper. Roast at 220°C for 25 minutes, turning halfway, until crispy.

2. Cook the chicken or chickpeas: Heat a little oil in a pan. If using chicken, sauté diced breast for 3-4 minutes until sealed.

3. Add the sauce: Pour in the Holy Cow! Madras Chettinad sauce. Simmer for 6-7 minutes until cooked through and the sauce is thick.

4. Load the fries: Arrange the sweet potato fries on a large tray or board. Spoon the madras chicken or chickpeas generously over the top.

5. Add the toppings: Arrange sliced avocado and cherry tomatoes alongside. Add pickled onions, drizzle with yoghurt and scatter with coriander.

Tip: An air fryer makes the best sweet potato fries - 200°C for 20 minutes, shaking halfway through.