Senegalese Curry

Ingredients

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Lime juice - 1 tablespoon
• Chicken broth - 1 cup
• Coconut milk - 1 can (13.5 oz)
• Cayenne pepper - 1/2 teaspoon
• Curry powder - 2 tablespoons
• Tomato paste - 2 tablespoons
• Sweet potato - 1 large, peeled and cubed
• Red bell pepper - 1, diced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Chicken thighs - 1.5 lbs, boneless and skinless

Instructions

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. Add the chicken thighs and cook until browned on all sides.
4. Add the diced red bell pepper, cubed sweet potato, tomato paste, curry powder, and cayenne pepper. Stir well to coat the chicken and vegetables with the spices.
5. Pour in the coconut milk and chicken broth. Bring to a simmer and let cook for about 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve the Senegalese curry over steamed rice or with crusty bread.
8. Garnish with fresh cilantro before serving.