A warming meal that is quick and easy to make on a busy evening.
Preheat the oven to 375F/190C. If you have a convection/fan oven, use that.
Slice the Japanese sweet potato in half lengthwise. Brush the halves with olive oil and then season with sea salt and freshly ground pepper. Place on a baking sheet.
In a baking dish, place the chicken thighes in the dish, skin side up. Sprinkly the curry powder over the chicken and season with sea salt and freshly ground pepper. Add the chicken stock. Cover the dish.
Place the sweet potato and chicken in the oven. Cook for 30-45 minutes. About halfway through, remove the cover from the chicken so the skin roasts and gets nice and crispy.
Heat the garlic infused olive oil in a skillet. Add the scallions/green onions, red pepper, mushrooms and habanero. Sauté for a few minutes.
Add the rest of the ingredients and bring to a simmer. Stir frequently so the tomato doesn't catch on the bottom. Simmer until the sweet potato and chicken are cooked.
To serve, place the sweet potato and chicken on the plate. Spoon the tomato mixture over the chicken and serve immediately.