Sweet potato and chicken curry

Heat the oil in a large pan. Chop the onion finely and the chicken into bitesize chunks, then fr for 5 minutes over a medium-high heat until the chicken is pale.

Chop the sweet potato into bitesize chunks. Add to the pan with the curry paste, water, coconut milk, and lentils. Stir well until combined.

Bring to the boil, then place it on a fast simmer for roughly 20 minutes stirring regularly.

Once cooked, it should be significantly reduced, into a paste like substance. Remove from the heat, and serve with rice and naan bread. When plated sprinkle with chopped corriander.

This will keep well in the fridge for 24-48 hours in an air-tight container.