Chicken, sweet potato & coconut curry
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
- Ready in 25-35 minutes
- Serves 2 adults and 2 children
- Easy
Ingredients
- 1 tbsp sunflower oil
- 2 tsp mild curry paste
- 2 large boneless, skinless chicken breasts, cut into bite-size pieces
- 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
Not quite what you're looking for?
Try one of our other curry recipes, Easy Thai prawn curry, Very quick chicken curry or One-pot mushroom and potato curry.
Method
-
Heat the oil in a deep frying
pan or wok, stir in the curry paste and fry for
1 minute. Add the
chicken, sweet
potatoes and
lentils and stir to
coat in the paste,
then pour in the
stock and
coconut milk.
Bring to the boil,
then simmer for
15 minutes.
-
Tip in the peas,
bring back to the
boil and simmer
for a further
4-5 minutes. Season to
taste before serving.
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