Sweet Potato And Chicken Curry
This delicious curry is a comforting and flavorful dish that is perfect for a cozy night in. With tender chicken, creamy coconut milk, and hearty sweet potatoes, this recipe is a satisfying balance of flavors and textures. The aromatic curry paste lends a delightful depth of flavor to the dish, while the red lentils add a lovely nutty touch. Garnished with fresh coriander, this curry is a feast for the senses when served over a bed of fluffy rice or alongside your favorite noodles. Enjoy the warm and inviting aromas that fill your kitchen as you prepare this wholesome and nourishing meal.
— Constant Cookbook
Ingredients
- 1tbsp of oil
- 1 onion
- chicken
- 1 large (or 2 small) sweet potatoes
- 2tbsp curry paste
- 400ml can coconut milk
- 4tbsp water
- 50g of split red lentils
- a handful of fresh corriander
- sevre with rice or noodles
Instructions
- 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.
Yield
Serves 4
Comments
No comments found.