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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 61-80

• Nikki

  26 October 2008

  Nikki rated and commented on this recipe

  

  Excellent dish, loved by all even my toddler!

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• AntL

  16 November 2008

  AntL rated and commented on this recipe

  

  An quick easy weekday dinner, loved it

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• ever hopeful

  17 November 2008

  ever hopeful rated and commented on this recipe

  

  I used about 3 heaped dessertspoons of Pataks Korma pasta and served it with tandoori nan and some mint yoghurt chutney. It was delicious and easy.

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• Kelly

  19 November 2008

  Kelly rated and commented on this recipe

  

  Very easy and very tasty - a firm favourite in our house!

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• Squeakyclean

  23 November 2008

  Squeakyclean rated and commented on this recipe

  

  If you are not making this for kids, then add in lots more curry paste to give it a bit more Ooomph! It's an easy curry to make and good to use up various veg you've got in the fridge.

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• amelie

  25 November 2008

  amelie commented on this recipe

  easy recipe, simple to pad with other vegetables. popular with te adults i served it for, lentils made a good change for us, my sis who can't eat wheat products had it on a bed of chick peas and even took a tub home with her cos it passed the test!

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• Yum Yum!!!

  27 November 2008

  Yum Yum!!! commented on this recipe

  I made this the other night for a quick super and was a bit dissapointed. Was a bit bland ad runny for my liking - maybe more of the curry paste to spice it up. I had to add some cornflour to thicken it up. Probably wouldnt make again

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• Sweet tooth

  22 December 2008

  Sweet tooth rated and commented on this recipe

  

  Very quick and tasty 'family' curry. Easliy adapted by using a hotter paste or more exotic veg.

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• sue

  23 December 2008

  sue commented on this recipe

  Delicous recipe, added some extra veggies, potatoes, carrots and it is good to freeze to have at work for lunch.

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• troll

  31 December 2008

  troll commented on this recipe

  really nice curry. Would recommend giving this a go. Great comfort food!

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• Dima

  04 January 2009

  Dima rated and commented on this recipe

  

  Very yummy and easy. Children loved it including my 11 month old baby! Dima

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• janet g

  04 January 2009

  janet g rated and commented on this recipe

  

  thoroughly enjoyed this curry. Husband very fussy eater but cleared his plate! Would use less sweet potato next time (and there will be a next time) and more curry paste to spice it up a bit, but would keep everything else as per recipe.

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• Ash

  09 January 2009

  Ash commented on this recipe

  Very simple, very tasty!

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• Netsrik

  15 January 2009

  Netsrik rated and commented on this recipe

  

  Great recipe for children and adults, I used chick peas as well as normal peas and put more curry paste in to give it more of a kick. Fantastic results, the whole family loved it!!

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• Noodles

  19 January 2009

  Noodles rated and commented on this recipe

  

  Been making this for a few years now and it tastes great every time.

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• viktory

  22 January 2009

  viktory rated and commented on this recipe

  

  Really delicious. I amended the recipe slightly, added onion and mushroom and cooked all three a bit before adding the paste. I also added more paste than the recipe called for as I wanted a little kick - 3 tablespoons did the trick. Finally, I thickened the sauce slightly with cornflour. Totally delicious curry and one I would really, really recommend.

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• Mo B

  01 February 2009

  Mo B rated and commented on this recipe

  

  Not a huge curry fan but loved the texture, ingredient choice and ease of cooking. Left it to mature overnight and came home to instant food but did double up on the curry paste, bit too mild for even my non-curry taste buds with a quick drizzle of cayenne at the end.

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• K!

  07 February 2009

  K! rated and commented on this recipe

  

  Have made this 3 times. I use korma curry paste, and have made it with a tin of toms rather than coconut milk and added some red peppers. Really yummy

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• Sarahguthrie

  07 February 2009

  Sarahguthrie commented on this recipe

  HI Folks, Does anyone know if I can freeze dishes that contain coconut milk? Thanks much. Sarah

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• Emmy-Lou

  09 February 2009

  Emmy-Lou rated and commented on this recipe

  

  Made a veggie version with quorn for me and chicken version for hubby. Both really nice and even better the next day.

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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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