Cut chicken thighs into bite-sized pieces, dust lightly in seasoned flour and brown all over in hot olive oil. Set aside.
Chop an onion and peel and cut sweet potato into large chunks and fry these in the pan for a few minutes, then add a crushed
clove of garlic, a couple of cm of ginger root, peeled and chopped, a chopped and deseeded red chilli, a tsp each of turmeric,
crushed coriander seed and crushed cumin seed. Fry for another couple of minutes until fragrant, then add a can of coconut milk.
Return the chicken to the pan and bring to a simmer. Season with a little sea salt, cover and cook gently for about 15-20 minutes,
until the chicken is cooked and the sweet potato is soft. Garnish with fresh coriander leaves and serve with rice.