Super Quick Chicken Curry with Sweet Potatoes

Preparation

Fry onion and minced garlic in olive oil until onion is translucent and garlic is fragrant. Add curry powder and cook for 1 minute, stirring.

Slice chicken breasts into 2cm cubes and add to the onions. Fry for about 1 minute, then add canned crushed tomatoes and half the coconut milk.

Peel the sweet potatoes and chop into 2cm cubes. Add to the chicken with a dash of water and cook over low heat, just simmering, until sauce is thick and chicken is cooked through, about 30 minutes. Check occasionally and top up with a little hot water if it looks too thick.

Once curry is cooked, add remaining coconut milk. The curry should be saucy but thick; cook down a bit if it is too thin.

Serve with your choice of rice.