Chicken, sweet potato and coconut curry

This is a lovely simple recipe. It’s ideal for introducing children to curry, but I started cooking it before we had a child, and Samantha has tried lots of hotter curries. It’s a lovely korma- style curry, containing 3 different veg plus protein and super- easy to cook. The only annoying bit is chopping the sweet potato. Genuinely, that’s the hardest bit. We served it with Chris’s Indian rice, which I’m trying to convince him to blog, and a weightwatchers naan.

Ingredients
Oil to cook (I do use actual oil, to spray oil)
2 tsp mild curry paste (I prefer korma but used tikka masala today and it was nice)
2 chicken breasts
2 medium sweet potatoes
4 tbsp red lentils (could use more)
300 ml chicken stock
400g can coconut milk (I used a carton of coconut cream and some milk to save money. Be careful of low fat coconut milk. It’s essentially just watered down so you’re better to mix it with water/skimmed milk and use the cans in 2 halves)
175g frozen peas (I just pour in what I think)

Method
Chop the chicken and potato into bite sized pieces (don’t start frying until you’ve done this, it takes longer than you think!)
Heat the oil and fry the curry paste
Add the chicken, sweets potatoes and lentils and mix with paste
Pour all the liquid in, bring to boil and simmer for 15 mins
Add the frozen peas and simmer for 4-5 more minutes

And that’s it! Yum yum!

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