Chicken, sweet potato & coconut curry
Warren aka Daywithdad
- 1 tbsp sunflower oil
- 1 tsp mild curry paste - I like to use Korma
- 1 tsp turmeric powder
- 1 onion thinly sliced
- 1 garlic clove crushed
- 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 green lentils
- 400ml can chickpeas
- 300ml chicken stock
- 400ml can coconut milk (Use reduced-fat for a healthier option)
- 175g frozen peas
- Coriander leaves
- Basmati rice, poppadoms, naan bread and mango chutney (to serve, optional)
Step 1
Heat the oil in a deep frying pan or wok, add the onion and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic, turmeric and stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes, chickpeas 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.
Step 3
Serve with cooked basmati rice, a poppadom, naan bread & mango chutney. Top with coriander leaves.
