Sweet Potato Coconut Curry

I had about half a can of coconut milk leftover in the refrigerator from the the Hawaiian Chicken Wraps, so I decided to make a Thai dish. It ended up being similar to Mussaman Curry and quite delicious.

Sweet Potato Coconut Curry

2 boneless, skinless chicken breasts, cut into small chunks

Salt, pepper and olive oil to season chicken

1 T olive oil

2 lbs. sweet potatoes, peeled and cubed

1 tablespoon butter

1 onion, chopped

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

1 T ground coriander

1 T ground cumin

Pinch turmeric

1 1/4 cup canned coconut milk

1/2 cup water (I ran water into the empty coconut milk can and swirled around)

Kosher salt to taste

Season the chicken pieces with salt, pepper and olive oil. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.

Melt the butter in the same skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, and turmeric, until fragrant (about 30 seconds). Add sweet potato chunks, coconut milk and water; bring to a boil, then lower heat and simmer until potatoes are tender, about 15-20 minutes. Add chicken in the last few minutes to heat through and season with salt to taste. Serve with roasted cashews sprinkled on top.