Quick Chicken Curry

Ingredients:

• 1 grilled chicken, separate the meat from the bones and skin and chop
• 2 tablespoons salted butter
• 4 cloves garlic, crushed
• 1 medium onion, finely diced
• 1 sweet potato, peeled and finely diced
• 1 tbsp. curry powder
• 1 can (400 g) coconut milk
• 1 cup chicken broth
• 2 tablespoons honey + more to taste
• 1/4 tsp coarse salt + more to taste
• 1/4 cup fresh cilantro leaves, chopped, plus whole leaves for serving
• A little hot sauce, such as Sriracha
• Juice of half a lime + 6 lime wedges, for serving
• Half a small mango, diced, for serving

Preparation:

1. In a large skillet, heat the butter over medium-high heat. Add the garlic, onion, and sweet potato and cook, stirring, for 2 minutes. Sprinkle the vegetables with curry powder and continue cooking for another minute. Reduce the heat to medium and pour in the coconut milk and broth, stirring to combine. Stir in the honey and season with salt. Bring the sauce to a gentle simmer.
2. Add the chicken to the sauce, stir to coat, and bring to a simmer until heated through, about 3 minutes. Turn off the heat. Stir in the chopped cilantro, hot sauce, and lime juice.
3. Ladle the curry into bowls. Garnish with mango cubes, cilantro leaves, and lime wedges.