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105 ratings

Recipe by Lesley Waters

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1. Video tutorial: Making stock

1. 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 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.
2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Per serving

291 kcalories, protein 19g, carbohydrate 24.5g, fat 14 g, saturated fat 10g, fibre 3.6g, salt 0.57 g

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Results 1-20

• Em's Recipes

  08 November 2007

  Em's Recipes rated and commented on this recipe

  

  Really nice recipe.

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• Katies

  12 November 2007

  Katies commented on this recipe

  super easy and delicious, have added veg and even chick peas !!

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• Katies

  12 November 2007

  Katies rated this recipe

  

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• HelenW

  13 November 2007

  HelenW rated and commented on this recipe

  

  Lovely - quick and easy to make and tastes fantastic

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• topchef

  26 November 2007

  topchef rated and commented on this recipe

  

  Really straightforward and tasted lovely :)

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• Gill

  28 November 2007

  Gill rated and commented on this recipe

  

  Delicious. I have also swapped coconut milk with tomatoes and left out the chicken for a lean veggie option. Also good to add natural yoghurt and chopped coriander on the top when you serve!

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• ruthy

  02 January 2008

  ruthy rated this recipe

  

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• shaz

  10 January 2008

  shaz rated and commented on this recipe

  

  Made without the chicken. Lovely veggie curry.

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  Very Tasty and easy to make

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• Nic's Food

  17 January 2008

  Nic's Food rated and commented on this recipe

  

  Lovely recipe. I've made it a number of times now, my favourite variation has added chickpeas and fresh spinach stirred through just before serving.

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• Katiekoo

  23 January 2008

  Katiekoo rated and commented on this recipe

  

  easy and very tasty

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• Gracie

  24 January 2008

  Gracie commented on this recipe

  My friend Katie and I love this and keep making it. Lots of good comments from everyone. great to rub on your legs after shaving.

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• Maggie

  29 January 2008

  Maggie commented on this recipe

  Really, quick, easy and very tasty. Though I did use a medium curry paste

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• Shirley

  15 February 2008

  Shirley rated and commented on this recipe

  

  Georgous. If you like Dansak you will love this, it is very similar.

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• SarahW

  03 March 2008

  SarahW rated and commented on this recipe

  

  Easy comfort food!

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• annie

  03 March 2008

  annie rated and commented on this recipe

  

  I used madras curry paste and broccoli instead of peas and it was fantastic! Great comfort food.

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• kelloggs

  04 March 2008

  kelloggs rated and commented on this recipe

  

  Have been looking for a curry recipe for ages now and tried this last night and was very impressed. I,m not a hot curry fan so this was just right, the textures worked really well together and even my 3yr old daughter ate it. Will definately be cooking it again!

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• Peter747

  12 March 2008

  Peter747 rated and commented on this recipe

  

  Loved this but had to put in a lot more than than the 2 tsps of curry paste it states in the recipe.

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• ruth

  18 March 2008

  ruth rated and commented on this recipe

  

  Simple, nutritious but very tasty. A mild curry that the whole family (aged from 3) will eat, ready in half an hour - what more can you ask for!.

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• likethisfood

  06 April 2008

  likethisfood commented on this recipe

  delicious! reckon it will be a great base for variations. I made half a batch and i think i had too much sweet potato so it was huge but still really tasty!

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Ingredients

• 1 tbsp sunflower oil
• 2 tsp mild curry paste
• 2 large boneless, skinless chicken breasts, cut into bite-size pieces
• 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
• 4 tbsp red split lentils
• 300ml chicken stock
• 400ml can coconut milk
• 175g frozen peas

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Difficulty and servings

Serves 2 adults and 2 children

Preparation and cooking times

Ready in 25-35 minutes

Ingredients

• 1 tbsp sunflower oil
• 2 tsp mild curry paste
• 2 large boneless, skinless chicken breasts, cut into bite-size pieces
• 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
• 4 tbsp red split lentils
• 300ml chicken stock
• 400ml can coconut milk
• 175g frozen peas

Per serving

291 kcalories, protein 19g, carbohydrate 24.5g, fat 14 g, saturated fat 10g, fibre 3.6g, salt 0.57 g

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