Coconut chicken curry
- Lesley Waters
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Serves 2 adults and 2 children
Easy
Total time: 35 mins
Ready in 25-35 minutes
A star rating of 4.4 out of 5.626 ratingsRate
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Serve this mildly spiced chicken and sweet potato curry with rice noodles, basmati rice or chappati breads. It's a great way to introduce your kids to curry
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sunflower oil
-
2 tsp mild curry paste
-
2 large boneless, skinless chicken breasts
cut into bite-size pieces
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2 medium-sized sweet potatoes
peeled and cut into bite-size pieces
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4 tbsp red split lentils
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300ml chicken stock
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400ml can coconut milk
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175g frozen peas
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Nutrition: per serving
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kcal386
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fat21g
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saturates15g
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carbs24.5g
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sugars9g
low
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fibre5g
-
protein21g
high
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salt0.65g
low
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Method
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step 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.
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step 2
Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Recipe from Good Food magazine, March 2004
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A star rating of 4.4 out of 5.626 ratings
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