Delicious crispy sweet potato 'loaded' recipe with the famous Indian vindaloo and a fresh yoghurt sauce. A unique mix of sweet potato taste and savoury coating.

• On a yellow chopping board, chop the chicken thighs into similarly sized pieces of about 2 cm wide.
• Chop the onion and finely chop the garlic cloves.
• Mix the powdered spices.
• Season the meat with salt and pepper and brown in butter.
• Remove the meat from the pan and set it aside.
• In the same pan, sauté the onion until it begins to caramelise slightly.
• Add the garlic and braise briefly.
• Add the spice mixture and cook briefly.
• Deglaze with the chicken broth.
• Return the fried chicken to the pan and cook over a low heat.
• Season the vindaloo with the tamarind paste, lemon juice and salt.
• Chop the clove of garlic and stir it into the yoghurt along with the chives.
• Season the yogurt with salt and pepper.
• Cut open the bag of Sweet & savoury crisscuts and shake into a bowl.
• Deep fry until brown and crispy.
• Serve in suitable tableware.
• Pour over a generous helping of the chicken Vindaloo.
• Garnish with the fresh coriander and fried onions.