Sweet potato and chicken curry

Method

• step 1

  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.

• step 2

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

• step 3

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

• step 4

  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.

• step 5

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