Mild Chicken and Sweet Potato Korma

Gluten and lactose-free recipe by the Gluten-Free Scallywag

800g chicken thighs or breast, cut into large bite size pieces
1 small sweet potato (or a couple of potatoes), peeled and chopped into large cubes
1 tin peeled tomatoes
1 tin light coconut cream (or coconut milk)
1 onion, halved and sliced
2 tablespoon oil
2 teaspoons crushed garlic
2 teaspoons grated or crushed ginger
1 teaspoon garam masala
 ½ teaspoon turmeric
 ¼ teaspoon chilli powder

In a large heavy based pan heat the oil and cook the onion until golden. Add the garlic, ginger and spices, stir continuously for a minute. Add chicken and brown. Add sweet potato, tomato and coconut.
Turn to low heat and simmer (with the lid off) until the sweet potato and chicken is cooked through.
Serve with steamed rice.