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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
  • Serves 2 adults and 2 children
  • Easy
  • Calories 291
  • Carbohydrates 24.5
  • Saturated Fat 10
  • Sugar 0
  • Protein 19
  • Fat 14
  • Fibre 3.6
  • Salt 0.57

Nutrition per serving

  • Calories 291
  • Carbohydrates 24.5
  • Saturated Fat 10
  • Sugar 0
  • Protein 19
  • Fat 14
  • Fibre 3.6
  • Salt 0.57

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.