Chicken, Sweet Potato & Coconut Curry
A delicious and comforting chicken curry recipe with sweet potatoes, red lentils, and coconut milk. This hearty dish is bursting with flavor and perfect for a cozy meal at home.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 2 adults and 2 children
Nutrition
- Calories: 291 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 24.5 grams carbohydrates
- Fiber Content: 3.6 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.57 milligram of sodium
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