Turmeric Chicken Coconut Curry

Ingredients

• For the marinade

• 1/2 cup plain Greek yogurt

• 1 tablespoon curry powder

• 2 tablespoons lime juice

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 pound uncooked chicken tenders, cut into bite-sized chunks

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  For the curry

• 1 tablespoon olive oil

• 3 garlic cloves, finely chopped

• 2 teaspoons peeled and grated Frieda’s ginger root

• 2 Frieda’s shallots, finely chopped

• 1 teaspoon peeled and grated Frieda’s turmeric root

• 1 to 3 Thai red chiles, seeds removed and finely chopped (or 1/2 teaspoon red pepper flakes)

• 1 tablespoon curry powder

• 1 cup vegetable broth

• 1 14-ounce can full-fat coconut milk

• 1 Stokes^® Purple sweet potato, peeled and cut into 1/2-inch cubes

• 3 carrots, peeled and sliced into 1/4-inch rounds

• 1/2 teaspoon salt

• 1 1/2 teaspoons lime juice

• Cooked jasmine rice, for serving

• Cilantro, for serving (optional)

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