Step 1

Heat oil in a large frying pan on high. Cook chicken for 3 to 4 mins or until starting to brown. Add onion and cook for 2 to 3 mins. Add garlic and cook for 1 min. Stir in curry powder and cook for 1 min.

Step 2

Add sweet potato, 500ml Campbell’s Real Stock and coconut milk, simmer, uncovered on low for 25 to 30 mins until sweet potato softens.

Step 3

Serve garnished with coriander and serve with rice.