Coconut Curry Chicken with Sweet Potato

This coconut curry chicken recipe is a quick version of my original which takes over 2 hours and requires a whole chicken. This version takes about 20 minutes to prepare.

Coconut Curry Chicken with Sweet Potato
2 Chicken Breasts (skinless, organic)
1 Sweet Potato or Yam (small sized)
1 Onion (medium sized)
Curry Powder (2 - 3 tablespoons)
Cayenne Pepper (1/3 teaspoon)
Coconut Milk (8 ounces)
Chicken Stock (1 cup)
Olive Oil
Salt

Cooking Directions
1. Cut the chicken, sweet potato or yam, and onions even in size.
2. In a hot skillet seasoned with olive oil, brown onions and yams. Season with salt.
3. Add 1/4 cup chicken stock, cover, and cook for 5 minutes.
4. Meanwhile, brown the chicken in a seperate skillet in the same manner you did the veggies.
5. To the pan with the chicken add 2 tablespoons of curry powder, 1/3 teaspoon cayenne, and salt to taste. The chicken should cook with the spices for a few minutes on medium-low heat.
6. Add the onion/potato mixture to the chicken, along with coconut milk and the remaining chicken stock.
7. Simmer on low heat for about 10 minutes uncovered until sauce thickens. Season to taste. Add more spice if needed.