Ingredients

• 2 pounds boneless skinless chicken thighs, or skin on chicken thighs
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 3 tablespoons avocado oil, or sesame oil
• 2 each shallots, sliced
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/4 teaspoon cayenne pepper
• 1 sweet potato, cut into 1 inch cubes
• 1 cups chicken broth
• 2 cups coconut milk
• 2 tablespoons fish sauce
• 2 cups broccoli, florets
• 2 limes, juiced
• salt and pepper
• 1/2 cup fresh cilantro, chopped plus more for serving
• 1/2 cup fresh basil, rough chop, for serving
• 2 cups cooked rice, for serving optional
• chili oil, for serving ((optional))
• fresh naan, for serving optional

Cooking Instructions

1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let marinate for about 5 minutes.
2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for about 20-30 minutes, or until the sweet potato is tender and the chicken is cooked through. Stir in the broccoli and cook for another 5m. Add lime juice. Season to taste with salt. (Chicken with skin about 30m, skinless chicken about 15)
4. Serve the chicken and sauce over rice optional. Top with fresh cilantro, basil and chili oil. Enjoy with naan.