Chicken, sweet potato & coconut curry

Name: Chicken, sweet potato & coconut curry
Total time: 35 min
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

www.bbcgoodfood.com

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Total: 35 minutes

Servings: 2

Cost: $17.20 /serving

Author : Lesley Waters

chicken chicken breast chicken breasts

Ingredients

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1 tbsp sunflower oil2 tsp mild curry paste2 large boneless, skinless chicken breasts,cut into bite-size pieces2 medium-sized sweet potatoes,peeled and cut into bite-size pieces4 tbsp red split lentils300 milliliters chicken stock400 milliliters can coconut milk175 grams frozen peas

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Instructions

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Step 1

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.

Step 2

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.