Chicken, sweet potato & coconut curry
Add to favourite + Print Print

Chicken, sweet potato & coconut curry

By Lesley Waters

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 4
  • Easy

Nutrition per serving

  • kcal 291
  • fat 14g
  • saturates 10g
  • carbs 24.5g
  • sugars 0g
  • fibre 3.6g
  • protein 19g
  • salt 0.57g

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

Tip

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

  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.

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

Suggested recipes from this collection...