Chicken, Sweet Potato & Coconut Curry

Submitted by English_Rose

"Simple and very tasty. A mild curry that the whole family will eat. This serves 2 adults and 2 children or 3 adults."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 3-4

ingredients

• 1 teaspoon sunflower oil
• 2 teaspoons mild curry paste
• 2 boneless skinless chicken breasts, cut into bitesize pieces
• 2 sweet potatoes, cut into bite size pieces
• 4 tablespoons split red lentils
• 1 1⁄4 cups chicken broth
• 1 3⁄4 cups coconut milk
• 6 ounces frozen peas

directions

1. Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
2. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk.
3. Bring to the boil then simmer for 15 minutes.
4. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
5. Season before serving with rice noodles or basmati rice.

Reviews

[Baby Kato]

5 stars for this wonderful mild chicken curry that I have made a few times and have forgotten to review. Kudos to you on sharing this very flavorful and versatile recipe. So very tasty and very quick and easy to make. I love curries and always try to make them with leftovers whenever I get a chance. I knew that your recipe would work well with leftover pork. It transformed the tenderloin into something very special. I followed the recipe but used 3 tbsp red curry, yellow potatoes, peas, lentils, sweet onions and thinly sliced carrot. What a fabulous meal served over Jasmine rice the first night and fresh noodles the second night. It coated the noodles perfectly. Thanks so much for sharing this keeper English Rose.