- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 4 tbsp red split lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 300ml chicken stock
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 175g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.
Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.