Step 1

Heat coconut oil in large heavy bottom pot oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, until golden brown, about 8-10 minutes. Flip and cook another, 5 minutes. Remove the chicken from the pot and transfer to a plate.

Step 2

Add onion, garlic, and ginger to the pot and cook, stirring occasionally until onion is very soft and golden brown, about 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste begins to darken, about 4 minutes.

Step 3

Add the chicken back to the pot. Add the broth, tomato purée, and coconut milk (or cream) to pot. Season the dish with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally if needed, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 to 2 hours.

Step 4

Add the sweet potatoes to the pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, about another 30-45 minutes. Remove skin and bones from chicken, if desired, and lightly shred the chicken. Add the chicken back to the pot and season the stew with more salt and pepper.

Step 5

Divide the stew among bowls and serve with rice and [warm naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]. Dollop each bowl with greek yogurt and garnish with fresh mint and cashews if desired.