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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 121-140

• Evette

  31 July 2009

  Evette rated and commented on this recipe

  

  Excellent !!!! It was the first time when I had done the curry in my life!!! I really enjoyed cooking it, but enjoyed even more eating it! I think that with this meal I've started my journey in the world of currys :))) ENJOY !

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• Beth

  10 August 2009

  Beth rated this recipe

  

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• Jon Green

  15 August 2009

  Jon Green commented on this recipe

  Really enjoyed this recipe, was very quick and easy! I flavoured it with a hand full of coriander at the end - my partner and I had a lovely easy friday night with few glass of wine - great!!

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• Farmersgirl

  16 August 2009

  Farmersgirl rated and commented on this recipe

  

  Brilliant recipe, so easy to make and delicious and authentic mild curry taste.

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• risait Carys

  17 August 2009

  risait Carys commented on this recipe

  Lovely curry, and so easy to make!!

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• Steph

  18 August 2009

  Steph rated and commented on this recipe

  

  Very tasty and easy and alot better for you that a curry from the takeaway. I did use lentils but mite miss them out next time you dont really need them! If you dont have curry paste powder does work too!

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• Crumbs

  26 August 2009

  Crumbs rated and commented on this recipe

  

  well easy and tasty.impresses the friends aswell,so much so they gona cook it for their parents.

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• AlexD

  28 August 2009

  AlexD rated and commented on this recipe

  

  A good kids curry. Cooked originally with Pataks Korma paste but the sauce tasted to much like Coconut soup for me. Next time cooked using 2 Tablespoons of Pataks Madras paste and still ended up with a very mild curry enjoyed by all, similar to Squash and Coconut curry.

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• caz

  28 August 2009

  caz commented on this recipe

  Really suprised at how yummy this was being as we don't usually use a mild curry paste, my 1 year old loved it! Will probably add a bit more paste next time though or a medium paste and a lot a chopped coriander at the end. Also found that it needed slightly longer cooking times than those given.

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• caz

  28 August 2009

  caz rated and commented on this recipe

  

  Really suprised at how yummy this was being as I wouldn't normally use a mild paste. Having said that I might add a little more next time or use a medium paste and would also add a good amount of chopped coriander. Did need to lengthen the cooking times though from that stated in the recipe. My little one also loved it & he's just turned one!!

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• JaneT

  03 September 2009

  JaneT commented on this recipe

  Made this last night, I increased the ingredients as I had 3 chicken breasts. I must have mis-calculated as there was too much liquid that would never have reduced in the stated cooking time. I had to cook it so long to reduce it that all the sweet potato disintegrated into the sauce and obviously thickened it up. All that said, I would make it in exactly the same way again as it was delicious, my boyfriend has it again tonight nd there was another portion for the freezer. Can't wait to make it again.

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• JaneT

  03 September 2009

  JaneT rated and commented on this recipe

  

  oopsm- forgot to rate it - still gets 5 stars from me.

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• Choccolah

  04 September 2009

  Choccolah rated and commented on this recipe

  

  Made this using Korma curry paste, and 3 chicken fillets. Really tasty and my 6 year old said it was the best dinner in the world!

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• richardwalker84

  14 September 2009

  richardwalker84 rated and commented on this recipe

  

  Fantastic and so quick and easy!!!

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• CarlyPie

  20 September 2009

  CarlyPie rated and commented on this recipe

  

  Everyone loved this, would add more lentils next time as the sauce wasn't as thick as I'd have liked

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• elilou77

  27 September 2009

  elilou77 rated and commented on this recipe

  

  After reading the comments I used a stronger curry paste and what a delicious curry, i added butternut squash, mushrooms and chickpea's. So easy to make and tasted fab, looking forward to the leftovers mmmmmm

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• mattem

  30 September 2009

  mattem commented on this recipe

  was bland and boring, i added 2 tbsp extra of curry paste, had to add chilli's and paste the next day in attempt to rescue this.

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• P Coulter

  01 October 2009

  P Coulter commented on this recipe

  Easy to prepare and cook. Absolutely delicious! Will try spinach and chickpeas with it next time!!

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• curlywurlykiki

  12 October 2009

  curlywurlykiki rated this recipe

  

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• Georgelikescake

  15 October 2009

  Georgelikescake rated and commented on this recipe

  

  I also added a small red onion to this curry - it was nice but wouldn't rush to make it again, I felt it was a bit bland. Maybe more curry paste as some other people have mentioned

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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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