Cut chicken breasts into small pieces. Season with pink Himalayan sea salt and black pepper. Set aside. Cut sweet potato into chunks, steam for 5 min. Set aside

Heat olive oil in large pot. Sautee onions, celery and garlic for 2-3 minutes.

Add chicken to olive oil, onions, celery and mixed garlic. Sautee until chicken is done and browning. Add curry powder and allspice

Add chicken broth and potatoes. Cook under medium flame until boiling, then simmer for 20 min.