Chicken and Sweet Potato Curry with Peas and Carrots

Instructions

1. 1

   **Sauté the Aromatics:** In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

2. 2

   **Brown the Chicken:** Add the diced chicken to the pot and cook for about 5 minutes, until the chicken is lightly browned.

3. 3

   **Add Spices:** Sprinkle the curry powder over the chicken and mix well to coat. Cook for 1-2 minutes until the spices become fragrant.

4. 4

   **Incorporate Vegetables:** Add the cubed sweet potato, green pepper, frozen peas, and frozen carrots to the pot. Stir everything together to combine.

5. 5

   **Pour in Skimmed Milk:** Pour in the skimmed milk and stir. Bring the mixture to a gentle boil, then reduce the heat to low.

6. 6

   **Simmer:** Cover the pot and let it simmer for about 15-20 minutes or until the sweet potatoes and chicken are cooked through and tender. Stir occasionally.

7. 7

   **Thicken (Optional):** If you prefer a thicker curry, combine the cornstarch with water and add it to the pot. Stir until the curry thickens.

8. 8

   **Season:** Taste your curry and add salt and pepper as needed.

9. 9

   **Serve:** Ladle the curry into bowls and, if desired, sprinkle with fresh cilantro for a lovely garnish.