3 tbsp of olive oil

1 large onion, diced

3 medium carrots, shredded

2 tsp of salt, divided

1 lb. of boneless skinless chicken breast

2tbsp of curry powder

1tsp of turmeric

Pinch of white pepper

½ tsp of Cayan pepper

2 cloves of garlic, chopped

1tsp of fresh ginger

2 large sweet potatoes 

1 cup of chicken broth

2 14oz cans of coconut milk

Juice of 1 lime

Cook the diced onion in olive oil on medium high for about 2 min

Add shredded carrots to the onion, add 1tsp of salt, and continue cooking for about 10 min or until onion is translucent

Cut chicken breasts into 1” cubes and add to the vegetables

Add curry powder, turmeric, white pepper, remaining salt, Cayan pepper, garlic and ginger

Mix everything and cook for another 10min or until chicken is no longer pink

Peel and cube the sweet potato and add into the mix

Add chicken broth and coconut milk

Reduce the heat to low and cook until chicken is fully cooked; add more salt, if needed

Turn off the heat and add lime juice. Serve with additional lime wedges.