Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.