Serve this mildly spiced chicken and sweet potato curry with rice noodles, basmati rice or chappati breads. It’s a great way to introduce your kids to curry
Total time35 mins
Serves 2 adults and 2 children
1 tbsp sunflower oil2 tsp mild curry paste2 large boneless, skinless chicken breasts, cut into bite-size pieces2 medium-sized sweet potatoes, peeled and cut into bite-size pieces4 tbsp red split lentils300ml chicken stock400ml can coconut milk175g frozen peas
STEP 1Heat 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.STEP 2Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
