Sweet Potato Chicken Curry

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.

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.

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.

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.

Remove from the heat and garnish the curry with fresh coriander.

Optional: In a small frying pan, lightly fry sliced almonds in the remaining coconut oil and place them on top of the curry.

Serve with basmati or jasmine rice.