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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

Latest comments and suggestions

Results 141-148

• bunty

  15 October 2009

  bunty rated and commented on this recipe

  

  Simple to make and delicious!

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• 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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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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