Always improving my curry technique

chicken and sweet potato curry 

• 1 pound of chicken (or 1-2 cans of chickpeas for a vegan version)
• 3 roma tomatoes or 1 can of crushed tomatoes
• half an onion
• kale (can also use spinach)
• 3 sweet potatoes
• 8 ounces coconut cream (or one can of coconut milk will work just fine)
• cilantro
• avocado
• curry powder
• cinnamon
• salt, pepper
• 2 cloves of garlic (or more depending on your tastes)

saute chicken in 2-3 tablespoons of coconut or olive oil. add in chopped onion and garlic cloves. sprinkle with salt and pepper. once onions and garlic are sauteed, add in coconut cream, and diced sweet potatoes. add in diced tomatoes and then the coconut cream. add in water as needed to create more of a sauce – you want to have enough to cover the potatoes and add in kale. sprinkle in cinnamon and curry powder (1-2 tsps.). cover and simmer until potatoes are cooked through and kale is wilted. garnish with cilantro and avocado!