Sweet Potato Chicken Curry

Method

• 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.