Heat the oil in a large pan. Add the onion and fry gently for 2-3 minutes until it starts to soften.

Add the garlic, garam masala and curry powder and cook for another 2 minutes, stirring continuously.

Add the coconut milk, chicken breast and sweet potato and mix well. Cover with a lid and simmer for 20 minutes until the chicken has cooked through and the sweet potato is soft.

Serve immediately with rice.

Any leftover curry can be kept in an airtight container for up to 2 days or frozen for 3 months.