I enjoy making this at the weekends and adding some lime pickle to my plate for an extra kick. Although it has sweet potato, some insist a curry is not a curry without rice so I serve up a bowl of this on the side. I prefer to scoop up mouthfuls onto my poppadum’s. You could use Naan Bread too.

Serves 2

1 tbsp olive oil or coconut oil

2 tsp mild curry paste

2 large skinless, boneless chicken breasts cut into bite size pieces

2 medium sweet potatoes peeled and chopped into cubes

4 tbsp red split lentils (optional)

300ml chicken stock

400ml can of coconut milk

175g frozen peas

Salt and Pepper

  1. Heat 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 lentil if using and stir to coat with the paste.
  3. Pour in the stock and coconut milk. Bring to the boil and simmer for 15 – 20 minutes.
  4. Add the peas. Bring back to the boil then reduce to a simmer for an additional 4-5 minutes. Add Salt and Pepper to taste.