8 large chicken breasts, thawed and cut in strips
2 large russet potatoes
1 large sweet potato
2 T oil
3 garlic cloves
1 white onion, chopped
1/2 cabbage head, chopped
2 large bell peppers, chopped
2 cans full fat coconut milk
3 T yellow curry powder
Salt to taste
Peel and dice potatoes. Cover with water in pot and boil until soft.
Sauté garlic, onion, cabbage, and bell peppers in oil in a sauté pan. Once soft add chicken and stir occasionally until cooked.
Drain potatoes. Combine sautéed ingredients with potatoes in large pot. Add two cans coconut milk and curry powder. Stir until combined. Once the coconut milk is heated add salt to taste.
You can serve over cauliflower rice or normal rice or just eat it like a thick soup.