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Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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Rating: 5 out of 5.517 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 25-35 minutes
  • Easy
  • Serves 2 adults and 2 children

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Nutrition: per serving
HighlightNutrientUnit
kcal291
fat14g
saturates10g
carbs24.5g
sugars0g
fibre3.6g
protein19g
low insalt0.57g
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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

Method

  • 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.

  • 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 March 2004, March 2004

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Overall rating

Rating: 5 out of 5.517 ratings
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