2 Tbsp oil

1 lb chicken, cut into 1½ inch pieces

1 large sweet potato, chopped, ½ inch pieces

1 medium onion, coarsely chopped

1 Tbsp curry powder

1 can coconut milk, unsweetened

¼ c slivered almonds, toasted

heat skillet until hot, add oil and heat another minute. Add chicken, cook 4-5 minutes, or until slightly browned, stirring occasionally. Remove chicken, set aside. Add onion and potato to pan. Cook 5 minutes stirring frequently. Return chicken to pan with juices. Sprinkle with curry powder and salt. Stir and cook 1 minute. Add coconut milk, thoroughly mix, scrapping bits from bottom of pan. Heat to boil. Reduce heat and simmer for 10 minutes. Sprinkle with almonds. For a meatless entree, substitute a can of garbanzo beans (drained) for the chicken