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Heat 1 tbsp of cooking oil in a large skillet over medium heat.
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Add the chicken breast chunks and season with salt and pepper. Brown the chicken, about 3-4 minutes per side.
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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.
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Add the garlic, curry powder, and ground ginger then cook for an additional 1-2 minutes, until fragrant.
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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!)
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Add the coconut milk and sweet potatoes. Add the chicken back to the pan.
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Bring to a simmer and cover with a tight fitting lid. Simmer until the sweet potatoes are tender, about 15-20 minutes.
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Season with salt and pepper to taste and serve.