Chicken, sweet potato & coconut curry

chicken chicken breast chicken breasts chicken stock curry curry paste kids cooking lentil lentils sweet potato sweet potatoes

N/A

Serves 2 adults and 2 children

Source

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

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.