Chicken, sweet potato and coconut curry

I’ve been cooking this recipe for years, it’s delicious! Normally I use korma paste and call it a korma, but I used tikka paste this time, as that’s what I had. It was a bit general rather than specifically Indian though so decided to serve it with noodles as that’s what I fancied. It’s a eat child-friendly recipe. It comes from a little booklet good food magazine did using their best-rated website recipes. The recipe itself is from Lesley Waters.

1 tbsp oil
2 tsp milk curry paste
2 chicken breasts
2 medium sweet potatoes
4 tbsp red lentils
300ml chicken stock (that makes this a very runny curry)
400ml coconut milk (I use 200ml and 200ml skimmed milk)
175g approx frozen peas (forgot these this time, even though I’d bought them specially)

Heat oil and fry curry paste
Add chicken, sweet potato and lentils and stir to coat in paste
Add the coconut milk, milk and stock
Bring to boil then simmer for 15 mins
Add the peas, bring back to boil and simmer for 4-5 mins
Serve with rice or noodles

Apparently serves 2 adults, 2 children, with 291 calories for a child portion

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