Preparation

1. Chop the garlic and ginger together in a Cuisinart mini food processor. Heat a non-stick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and ginger. Cook until fragrant about 1 minute. Stir in the curry powder and continue to cook for an additional minute or 2.
2. Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with plastic wrap and refrigerate for 2 to 4 hours.
3. Once chicken has marinated, place a large sauté pan over medium to medium high heat. Season the chicken with the salt and pepper. Add another tablespoon of olive oil and brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.
4. Add remaining oil to sauté pan and add the onions and jalapeno. Stir and sauté until vegetables are soft and lightly browned, about 5 minutes.
5. Add chicken broth to the pan scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly.
6. After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. Stir in the peas. Serve in bowls with the basmati rice.

** Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home or a jar of it can be bought in specialty food stores.

* Hold the cut sweet potato in cold water so that it will not turn brown.