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Photograph of Chicken, sweet potato & coconut curry.

IndianChicken, sweet potato & coconut curry

Serves 3 | Prep 15 mins | Cook 30 mins

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

Source: www.bbcgoodfood.com

Ingredients

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1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless skinless chicken breast, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300 ml chicken stock
1x 400 ml cans coconut milk
175 g frozen peas

Instructions

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Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for . 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 .
Tip in the peas, bring back to the boil and simmer for a further . Season to taste before serving.

Nutrition

Per Serving	% Daily Value
Calories 291 kcal	14.6%
Total Fat 14 g	17.9%
Saturated Fat 10 g	50.0%
Carbohydrates 24.5 g	8.9%
Dietary Fibre 3.6 g	12.9%
Sugars 0 g	0.0%
Protein 19 g	38.0%
Sodium 0.57 g	24.8%

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