Serve this family-friendly chicken curry with rice or roti. It’s tasty and healthy, containing four of your 5-a-day. Add extra korma paste for added spice
Prep:10 mins
Serves 4
1 tbsp rapeseed oil1 tbsp korma paste2 skinless chicken breast fillets, each cut into 8-10 pieces320g sweet potatoes, chopped into bite-sized pieces6 tbsp red lentils325ml can light coconut milk (freeze the rest for later)200g frozen peas220g cherry tomatoes300g cooked rice or roti, to serve
STEP 1Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.STEP 2Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.
