Ingredients

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2-3 lbs of boneless skinless chicken breast (about 4 large breasts)

1 large onion diced

4 cloves of garlic finely chopped

1-2 tablespoons curry powder

1-2 tablespoons Garam masala (I like mixing curry and Garam but if you have one or the other that’s fine too!)

1 28oz can tomatoes, either crushed or whole - whatever you have on hand!

1 can of coconut milk

2 sweet potatoes

1 cup of raw cashews

Salt and pepper to taste

Rice and cilantro for serving

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1. Prep the veggies - Chop your onions and garlic and set aside.

2. Cut the chicken into cubes in seer over medium high heat in a little olive oil until they’re a little golden on some pieces season with a good pinch of salt or crank pepper. Add an onion garlic and continue sautéing for five minutes or so.

3. Add in curry and garam masala or just curry powder if you only have that. Cook for another two minutes until spices of have toasted a little.

4. Dump in tomatoes in coconut milk, and simmer over medium heat until chicken is cooked through and tender, about 20 minutes

5. In the meantime, poke a few fork parks in sweet potatoes. Microwave until fork tender, about five minutes, turning them halfway through

6. Scoop, sweet potato in the blender, added cashews, a good pinch of salt and 2 cups or so of water blend on high until smooth and creamy, adding more water to thin.

7. Add sweet potato mixture into chicken, curry, taste, and add salt and pepper, if needed serve with rice and cilantro.