- STEP 1
In a wok, fry the curry and tomato paste in 1 tbsp of coconut oil for about 1-2 minutes on medium-high heat--stirring occasionally to break up any clumps. Add the sliced onion and fry for 3-4 minutes, followed by the garlic for an additional minute.
- STEP 2
Season the chicken thighs before placing them skin-side down, letting the paste coat the meat as it browns. Let the meat brown for 3-5 minutes. Then, place the sweet potato around the chicken thighs. Season the mixture well, adding the ground coriander and chili flakes. Mix to coat.
- STEP 3
Add the coconut milk and broth to the wok, bringing the curry to a boil. Lower the heat to a medium temperature and cover the pan, stirring occasionally.
- STEP 4
After about 30 minutes, remove the lid and add the peas and carrots, stirring well into the mix. Let the mixture simmer for another 5-7 minutes, tasting the sauce to determine if further seasoning is necessary.
- STEP 5
Remove from the heat and garnish the curry with fresh coriander.
- STEP 6
Optional: In a small frying pan, lightly fry sliced almonds in the remaining coconut oil and place them on top of the curry.
- STEP 7
Serve with basmati or jasmine rice.