Free range chicken + sweet potato Island curry

This curry was inspired by my time I spent with a Mauritian cook at GH who opened me to the world of island cuisine. After a good few months of learning from him I decided to add my own native Australian twist on a curry mix that I was using weekly at home at the time and here it is!

This easy to make nourishing curry is creamy, light, fragrant and is the perfect balance of sweet, salty and sour,  that leaves the most beautiful taste in your mouth and your taste buds celebrating

This island curry also matches beautifully with fish, beef and tofu!

Ingredients

300g to 400g free range chicken thigh (diced)

1 onion (diced)

½ jar GH island curry mix

1 small, sweet potato (diced)

1 can organic coconut milk

½ lime

 Method

1.    Heat a medium pot until hot.

2.    Add 1 tbsp coconut oil, chicken thigh and onion.

3.    Cook for 2 to 3 minutes then add island curry mix and sweet potato.

4.    Stir for another 2 to 3 minutes.

5.    Stir in coconut milk and lime juice.

6.    Bring to the boil, then turn down to a gently simmer.

7.    Simmer for 30 to 45 minutes or until sweet potato is tender, stir occasionally (add a little water during the cooking if it is becoming too dry).

9.    Season to taste.

10. Serve with your choice of rice and top with fresh coriander and or snow peas!

11. Enjoy