How to Make the Best Sautéed Chicken Sweet Potato Curry

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, peeled and diced (about 1.5 cups)
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 cup (240 ml) chicken broth or vegetable broth
• 2 tablespoons red curry paste
• 2 tablespoons olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)