- 1 large purple onion
- 3 stalks celery
- 2 large carrots
- 1 yellow bell pepper
- 3 large sweet potatoes
- 2 lbs boneless, skinless chick thighs or breasts
- 2 tablespoons olive oil
- 1-2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups chicken broth
- 1 can coconut milk
Chop onion, celery and carrots and set aside. Chop the yellow pepper and cube the sweet potatoes and set aside. To prepare the chicken you can leave the thighs whole or if using chicken breasts cut into thigh size pieces. You can also choose to cut the chicken into 2 inch cubes.
Heat olive oil over medium high heat. Cook chicken for 3 minutes on each side. Remove from pan and keep warm.
Saute the onions, celery and carrots in the olive oil for 5-7 minutes. You may need to add a bit more olive oil. Add the yellow pepper and sweet potatoes and saute for 3 more minutes.
Stir in the curry powder, salt and pepper. Stir in the chicken broth and chicken, bring to a boil, reduce heat and simmer covered for 10 minutes.
Stir in the coconut milk, simmer until the sweet potatoes reach the desired consistency, no more than 5-10 minutes.