Mild Chicken Curry

Ingredients

• 250 g boneless chicken thighs, diced
• 1 medium sweet potato, cubed
• 1 cup coconut milk
• 1/2 onion, finely diced
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp turmeric

Instructions

1. 1

   Dice 250g boneless chicken thighs into small 1cm pieces and cube 1 medium sweet potato.

2. 2

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes until soft.

3. 3

   Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric. Stir for 30 seconds then add the chicken pieces. Cook for 4–5 minutes.

4. 4

   Add the sweet potato cubes and pour in 1 cup coconut milk. Stir to combine, bring to a boil, then reduce to a simmer.

5. 5

   Cook uncovered for 20 minutes until the sweet potato is completely tender and the sauce has thickened. Mash some sweet potato into the sauce. Serve over soft rice.