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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 21-40

• alliekkc

  17 April 2008

  alliekkc rated this recipe

  

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• Deborah

  22 April 2008

  Deborah rated and commented on this recipe

  

  This is a gorgeous curry and is so versatile... As I like a bit of spice I double/triple the curry paste content. I've made it with quorn and also like to add a handful of mushrooms. Serve with natural yoghurt and plenty of freshly chopped coriander! Yum!

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• Pipe-o

  23 April 2008

  Pipe-o rated this recipe

  

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• Cookery Book

  06 May 2008

  Cookery Book rated and commented on this recipe

  

  The perfect mid-week curry - even my fussy kids seem to love this one! I often leave out the chicken, substituting mangetout and spinach instead for a tasty veggie option. The curry's a bit cool for me - but if it gets my five year old to eat four different vegetables AND red lentils, it stays on my favourites list!

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• Darren

  09 May 2008

  Darren rated and commented on this recipe

  

  I've served this meal a couple of times for family and friends and everyone is amazed at how great it is - especially the idea of sweet potato in a curry. It's a brilliant meal and one I thoroughly enjoyed cooking and eating!

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• Alessandra

  14 May 2008

  Alessandra commented on this recipe

  I've tried it with some variations: curry powder instead of curry paste (hard for me to find), carrots instead of sweet potatoes and left out lentils and served with basmati rice topped with toasted flaked almonds. It was really tasty.

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• Alessandra

  14 May 2008

  Alessandra rated this recipe

  

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• JoeInnes

  22 May 2008

  JoeInnes rated and commented on this recipe

  

  Very tasty, even though I didn't have half the stuff in, so made a pretty cut down version.

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• moll

  28 May 2008

  moll rated and commented on this recipe

  

  My 4 and 2 year olds love this. I add chick peas instead of peas though cos they love them! So quick and easy to make.

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• pumpwell

  01 June 2008

  pumpwell commented on this recipe

  Yummy - I used puy lentils and a jar of Pataks Balti Curry Paste Tomato and Coriander. On our favourite recipe list.

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• crampy's cook

  01 June 2008

  crampy's cook commented on this recipe

  Excellent dish,really easy and very tasty! This will become a regular dish in our house!

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• Katie

  05 June 2008

  Katie commented on this recipe

  Lovely recipe. I used chicken thigh fillets rather than breast and simmered it for a little longer; I find thigh has much better flavour and texture in curries. I think I'll swap the peas for a different veg next time.

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• mrsbritish

  07 June 2008

  mrsbritish rated and commented on this recipe

  

  Really tasty meal - I also added chick peas and I would add more veg next time.

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• tweedletwo

  13 June 2008

  tweedletwo rated and commented on this recipe

  

  amazing

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• sue d

  25 June 2008

  sue d commented on this recipe

  really easy to make and absolutely delicious!

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• Bev

  15 July 2008

  Bev rated and commented on this recipe

  

  This is very tasty and very very easy to make. tasted way nicer than i ever expected 10/10

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• Weeze

  13 August 2008

  Weeze commented on this recipe

  Very simple to make, lovely flavour. Will definitely be making this again.

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• Kirsten

  18 August 2008

  Kirsten rated and commented on this recipe

  

  This was a fantastic dinner. The chicken was perfect and I added some spinach. I served it with rice and naan bread (we were hungry). It kept in the fridge for a few days and was lovely when warmed up in a pan and wrapped in tortillas.

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• Tina binder

  20 August 2008

  Tina binder commented on this recipe

  Very easy and delicious recipe. Will try it out at the weekend I rate this 5 stars Many thanks

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• PoshPaws

  20 August 2008

  PoshPaws commented on this recipe

  I tried this tonight and everybody enjoyed it. However, there are a couple of modifications I would make, as follows. Firstly, I'd only use a third of a pint of stock, as it seemed to take FOR EVER to reduce enough for the type of consistency we like best and secondly, I would increase the amount of Curry Paste, as it was rather too mild. Having said that, it has a fabulous flavour and in the form detailed by the recipe is ideal for introducing kids to curry!

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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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