Chicken, sweet potato & coconut curry

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Results 141-160

• MattyDJ

  21 October 2009

  MattyDJ rated and commented on this recipe

  

  So quick and easy! Was very surprised that something with so little effort could taste so good! Slightly adapted the recipe as I didn't have any sweet potato so I used normal potatoes. Also added an onion. As with earlier comments I decided to add chickpeas and a little more curry powder (instead of paste). Also reduced the amount of stock. Turned out perfectly - would definitely recommend! :)

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• jenni1405

  27 October 2009

  jenni1405 rated and commented on this recipe

  

  delicious! even my baby girl enjoyed it! Yum!!

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• The Todd's

  27 October 2009

  The Todd's commented on this recipe

  I really liked this recipe - i am going to experiment with the curry paste we used as it was very mild.

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• JustJaki

  27 October 2009

  JustJaki rated and commented on this recipe

  

  This was divine, really delicious.....I used half fat coconut milk to cut a few of the calories & added onion....wonderful Top Marks all round here. Well done GF

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• minniebowks

  27 October 2009

  minniebowks rated and commented on this recipe

  

  easy and tasty, kids liked it!

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• Bumsy

  01 November 2009

  Bumsy rated and commented on this recipe

  

  I have made this curry a few times now and been very pleased with the results. It is so quick to produce too. Its disappointing to read so many people saying that they found it lacking in curry flavour and not hot enough. If I remember correctly it was originally printed in the magazine as suitable for children. You have to start them off gently. I was surprised when I first made this that the sweet potato cooked so quickly. Has anyone made this with left over chicken?

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• carots

  08 November 2009

  carots commented on this recipe

  Although the flavour was lovely this ended up like a soup rather than a curry. Not sure if I got the quantities wrong but I did double check! If I make it again I'd use less liquid and maybe more lentils or cook at a higher temperature to reduce the liquid.

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• Kenny

  24 November 2009

  Kenny commented on this recipe

  I made this last night using red thai curry paste and it was lovely! Def be making this again.

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• Dootmonster

  13 December 2009

  Dootmonster rated and commented on this recipe

  

  Similarly to a couple of other people amongst the masses of rave reviews, I found this recipe to be extremely bland and boring, even with a chopped chilli and some hot chilli powder added in desperation to spice it up. On the positive side, it was easy to make and was edible, but I'd definitely not be bothering again, even with the suggestions of more curry paste. I'd made enough for dinner for myself for the following evening too as I work late, but was so underwhelmed by it that I threw the rest away. I would also be keen to know if this was a Ready Steady Cook recipe. It had the aura of being a recipe that was made up on the spur of the moment by throwing everything into a pot without actually thinking about any of the flavours or consistencies.

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• Dootmonster

  13 December 2009

  Dootmonster commented on this recipe

  Similarly to a couple of other people amongst the masses of rave reviews, I found this recipe to be extremely bland and boring, even with a chopped chilli and some hot chilli powder added in desperation to spice it up. On the positive side, it was easy to make and was edible, but I'd definitely not be bothering again, even with the suggestions of more curry paste. I'd made enough for dinner for myself for the following evening too as I work late, but was so underwhelmed by it that I threw the rest away. I would also be keen to know if this was a Ready Steady Cook recipe. It had the aura of being a recipe that was made up on the spur of the moment by throwing everything into a pot without actually thinking about any of the flavours or consistencies.

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• Pelupi

  16 December 2009

  Pelupi rated and commented on this recipe

  

  Easy, quick and tasty

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• Nicky

  19 December 2009

  Nicky rated and commented on this recipe

  

  Tasted fantastic and really easy to make, I'm going to add cashew nuts next time.

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• fluffyblueberry

  04 January 2010

  fluffyblueberry rated this recipe

  

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• food

  05 January 2010

  food rated this recipe

  

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• ourlill

  06 January 2010

  ourlill rated this recipe

  

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• sjc223

  06 January 2010

  sjc223 rated this recipe

  

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• Stu H

  07 January 2010

  Stu H rated this recipe

  

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• Bon

  08 January 2010

  Bon rated this recipe

  

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• Percy

  14 January 2010

  Percy rated this recipe

  

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• Beakie

  22 January 2010

  Beakie rated this recipe

  

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http://www.bbcgoodfood.com/recipes/1555/

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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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