Ingredients

• 1 tablespoon peanut oil
• 3 garlic cloves, finely chopped
• 3 fresh bay leaves
• 1 tablespoon finely chopped fresh ginger
• 1 orange habanero chilli, sliced (optional)
• 2 tablespoons curry powder
• 1 teaspoon allspice
• 500g sweet potato, peeled, chopped
• 250ml (1 cup) Massel chicken style liquid stock
• 400ml can coconut milk
• 1 tablespoon fresh thyme
• 600g chicken breast filled, cut into 4cm pieces
• 1 lime, plus lime cheeks, extra, to serve
• Steamed rice, to serve
• Sliced green shallot, to serve
• Micro herbs, to serve

Method

• Step 1 Heat oil in a saucepan over high heat. Add the garlic, bay leaves, ginger and chilli, if using. Reduce heat to low and cook, stirring often, for 2 minutes or until aromatic.
• Step 2 Add curry powder and allspice and cook, stirring, for 1 minute. Add sweet potato and stir until coated. Stir in stock, coconut milk and thyme. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes or until sweet potato is tender.
• Step 3 Meanwhile, preheat a chargrill pan over high heat. Spray with oil. Cook the chicken, turning occasionally, for 5 minutes or until lightly charred.
• Step 4 Add chicken to sweet potato mixture and simmer for 5 minutes or until cooked through. Stir in juice of 1 lime. Serve with rice and extra lime cheeks, and sprinkled with green shallot and micro herbs.