In a large frying pan, add the olive oil over medium-high heat. Add the onion, garlic and ginger with a pinch of salt. Cook, stirring occasionally, for a few minutes until the onion softens and begins to brown.

Increase the heat and add the chicken pieces along with the cumin, garam masala, turmeric, pepper and chili powder. Season with salt and cook, stirring occasionally for 3-4 minutes until the chicken is almost cooked.

Add the tomato paste and mix until combined with the rest of the ingredients. Add the sweet potatoes and pour in the coconut milk. Reduce the heat and cook until the sweet potatoes are cooked through, stirring occasionally.

Stir in the almond butter. Cook for one minute and turn off the heat. Serve with rice.