Heat 1 tbsp of cooking oil in a large skillet over medium heat.

Add the chicken breast chunks and season with salt and pepper. Brown the chicken, about 3-4 minutes per side.

Once the chicken is cooked remove from the pan and set aside. Add the remaining 1 tbsp olive oil to the pan. Add the onions and cook until translucent, about 5-7 minutes.

Add the garlic, curry powder, and ground ginger then cook for an additional 1-2 minutes, until fragrant.

Add the chicken stock and deglaze the pan, making sure to scrape all the brown bits off the bottom of the pan with a wooden spoon (this will make the dish even tastier!)

Add the coconut milk and sweet potatoes. Add the chicken back to the pan.

Bring to a simmer and cover with a tight fitting lid. Simmer until the sweet potatoes are tender, about 15-20 minutes.

Season with salt and pepper to taste and serve.