Coconut Chicken Curry

3 Chicken breasts, cubed
Cut the chicken breasts into bite size cubes. Place in glass bowl or dish. Make the marinade.

Marinade:
½ cup yogurt, plain
1-2 teaspoons curry paste, to taste
½ teaspoon garlic powder
A pinch of salt and pepper
Pour the marinade over the chicken and toss to coat. Cover and place in fridge for at least 3 hours or overnight.

1 lg. cooked sweet potato, skin removed and cubed
1 med. yellow onion, diced
Prepare the sweet potato and onion. Set aside.
2 Tablespoons vegetable oil
2 Tablespoons butter
1 Tablespoon curry paste, optional
1 can of coconut milk
1 teaspoon paprika
1-2 teaspoons of curry powder
½ teaspoon chili garlic sauce
2 cups frozen peas

In a 2-3″ deep medium sauté pan, add 2 Tablespoons olive oil. Heat the oil on medium heat and add the marinated chicken. Cover and cook the chicken for 5-8 minutes. Remove the cooked chicken from the pan. Set aside.

In the same sauté pan, melt the butter. Add the onions and a pinch of salt. Cook the onions over medium heat until golden brown, scraping the bottom of the pan. Add in the cooked chicken, curry paste, coconut milk, the spices, and chili garlic sauce. Bring to a simmer and add the peas, cook for 5-8 minutes until bubbly. Stir in the cubed sweet potato last. Serve with sticky rice. Optional additions:  chopped cilantro, diced jalapeños, thai chiles, pineapple chunks…