Instructions

1. Prep boneless/skinless chicken breast by cutting into 1″x1″ cubes. Pat chicken dry and coat with 2 tablespoons curry powder, 1 teaspoon paprika, 1 teaspoon salt and black pepper. Marinade chicken for a minimum of 2 hours, if possible, marinade overnight. Place chicken pieces in a gallon size bag and refrigerate until ready to cook.
2. Heat a 3 quart sauce pan oven over medium heat with 2 tablespoons of the extra virgin olive oil. Add 2 teaspoons crushed garlic and allow to cook for about 30 seconds until fragrant. Carefully place marinaded chicken pieces into the sauce pan and brown on each side until golden, coating the pieces in the garlic. Watch chicken carefully as you don’t want any burned pieces, you will be using the drippings in the rest of the recipe. Browning chicken should take about 10 minutes. Transfer chicken to a heat safe bowl and cover to keep warm, you can also set this in the oven on low if you prefer.
3. Add 1-2 tablespoons extra virgin olive oil to the drippings in the pan. Turn heat down to medium-low and add in diced sweet potatoes. Grate 1 teaspoon fresh ginger over the sweet potatoes and half of the green onion and cilantro. Once drippings have absorbed, add in 2 cups chicken stock, 1 can coconut milk. Stir well and then place the cooked chicken on top. Grate the last teaspoon of fresh ginger over the top and add the rest of the green onion and cilantro. Cook covered, stirring occasionally, until sweet potatoes are tender in the center, about 10-15 minutes.  If the liquid in the pan does not come up halfway on the sides, you may want to add more chicken stock. Add the other teaspoon of salt and simmer, covered, on low heat until ready to serve.
4. Meanwhile, prep your jasmine rice and toppings. Follow the package directions for rice, make enough to serve 6.
5. In a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Transfer to a small serving bowl.
6. Seed and dice fresh jalapenos, unless you prefer to leave the seeds in. Place in small serving dish.
7. Serve fresh cilantro and wedges of lime.
8. Transfer chicken and sweet potatoes to a platter. Transfer rice to a separate serving bowl. Serve with toasted coconut flakes, chopped jalapenos, fresh cilantro and lime wedges for squeezing.