Chop any large pieces of chicken into bite-sized chunks. Warm a frying pan (or large saucepan if you’re cooking this on the hob) over a medium heat for 2 mins, then add 1 tbsp oil and the chicken. Fry for 8-10 mins, turning once or twice, till the chicken is browned all over.

While the chicken browns, peel and finely grate the garlic and ginger. Finely chop the chilli if you’re using it), removing the seeds for less heat. Trim the aubergine then chop it into 2cm-thick chunks. Peel the sweet potatoes and roughly chop them. From this point, either follow the method for the slow cooker or the hob.

In the Slow Cooker^ Add all the chopped veg, garlic, ginger and chilli to a 3½ ltr slow cooker, then tip in the diced chicken leg. Finely chop the coriander stalks, setting the leaves to one side for later, and add the stalks.

Squeeze in the Thai green curry paste (use ½ tbsp for a milder flavour, 1 tbsp for a curry with a bit more of a kick) and 1 tbsp of the Worcester sauce. Give everything a gentle stir to mix.

Give the coconut milk a good shake, then pour it into the slow cooker. Pour in 250ml boiling water. Add a pinch of salt. Pop on the lid and set the slow cooker to medium and cook the curry for 6 hrs. Or set the slow cooker to high and cook for 4 hrs, or 8 hrs set to slow.

When the curry has 20 mins cooking time left, rinse the rice under cold water and tip into a pan. Pour in 600ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat down very low. Gently simmer for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it.

Roughly chop the coriander leaves. Cut the lime into wedges. Taste the green curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide it between 4 warm plates or bowls. Top with the Thai green chicken curry, garnish with the coriander leaves, lime wedges and serve.

On the Hob^ Scoop the chicken out of the pan and pop it on a plate. Add another ½ tbsp oil to the pan and add the aubergine. Season with a pinch of salt and fry for 5 mins, stirring often, till the aubergine starts to soften. Finely chop the coriander stalks.

Add in the garlic, ginger, chilli (if using), coriander stalks and Thai green curry paste (use ½ tbsp for a milder flavour, or 1 tbsp for a bit more of a kick). Cook and stir for 1 min. Add the sweet potato.

Tip the browned chicken back into the pan. Add 1 tbsp Worcester sauce. Give the coconut milk a good shake and pour that into the pan as well.

Top up the pan with 300ml water and pop on a lid (or cover with a baking tray if you don’t have a lid). Bring to a simmer, then turn the heat down a little and simmer for 20-25 mins, stirring often, till the curry has thickened slightly and the chicken and sweet potatoes are tender.

While the curry cooks, rinse the rice under cold water and tip into a pan. Pour in 600ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat down very low. Gently simmer for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it.

Roughly chop the coriander leaves and cut the lime into wedges. Taste the green curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 4 warm plates or bowls. Top with the Thai green chicken curry, garnish with coriander.