The Best Super Quick Chicken Curry with Sweet Potatoes

In a large saucepan, heat olive oil over medium heat. Fry onion for 2 minutes, then add garlic and fry until onions are translucent and garlic is fragrant, about 1 minute.

Add curry powder and cook for 30 seconds, stirring constantly. Add chicken and fry for about 2 minutes, stirring often. Pour in canned diced tomatoes and half the coconut milk.

Add the sweet potatoes and about 1/8 cup water and cook over low heat, uncovered and just simmering, until sauce is thick and chicken is cooked through, about 20 minutes. Check occasionally and top up with a little hot water if looks too thick.

Once chicken is cooked, stir in remaining coconut milk. The curry should be thick and saucy; cook it down a bit if it’s too thin. Season with salt and pepper to taste.

Serve with your choice of rice.