1 ½lbsskinless chickensliced into smaller cubes (breasts, thigh, or combination)
2cupssweet potatoespeeled and cubed
2cupscarrotscubed
1large onionquartered
3bay leaves
1tbspminced garlic
2stalks lemongrasscut into small pieces (outer layers discarded, use inner part only).
1/2cupfull fat coconut milk from a canunsweetened
1cupwater
Chicken marinate:
3tbspcurry powder
1 1/2tspsea salt
1tspground black pepper
1tbspolive oil
Instructions
Place the chicken pieces in the Marinade and mix until well coated. Marinate for at least 1 hour (if not overnight).
Heat 2 tbsp of olive oil in a large soup pot over high heat and stir-fry the garlic and onion until fragrant (about 30 seconds).
Add bay leaves and lemongrass and stir-fry for an additional minute.
Add the marinated chicken pieces and stir-fry until the color changes (about 3 mins), then add carrots and water, and bring the pot to a boil. Close the lid and stir the pot occasionally. (about 15 mins).
Add sweet potato cubes and coconut milk, mix well, and simmer uncovered for 10 to 15 mins to reduce the liquid.