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.
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
- 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 lentil if using and stir to coat with the paste.
- Pour in the stock and coconut milk. Bring to the boil and simmer for 15 – 20 minutes.
- 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.