Description
A hearty and flavorful chicken curry featuring tender chicken breast, sweet potatoes, and red split lentils simmered in a rich coconut milk and mild curry paste sauce, finished with sweet peas for a nutritious and comforting meal.
Ingredients
Scale
Main 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 and Curry Paste: In a deep frying pan or wok, heat 1 tablespoon of sunflower oil over medium heat. Stir in 2 teaspoons of mild curry paste and fry for 1 minute to release the flavors.
- Add Chicken, Sweet Potatoes, and Lentils: Add the bite-sized pieces of chicken breast, peeled and chopped sweet potatoes, and 4 tablespoons of red split lentils to the pan. Stir well to coat all the ingredients evenly with the curry paste.
- Pour in Liquids and Simmer: Pour in 300ml of chicken stock and a 400ml can of coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes until the chicken is cooked through and the sweet potatoes are tender.
- Add Peas and Finish Cooking: Stir in 175g of frozen peas, bring the curry back to the boil, and simmer for an additional 4-5 minutes until the peas are cooked and heated through.
- Season and Serve: Taste the curry and season to your preference with salt and pepper. Serve warm with rice or flatbread of your choice.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the amount of curry paste based on your spice preference; use more for extra heat or less for mild flavor.
- If you prefer a thicker curry, reduce the amount of chicken stock slightly or simmer longer to thicken.
- This dish pairs well with basmati rice or naan bread.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chicken curry, sweet potato curry, coconut curry, easy curry recipe, weeknight dinner, one pot curry
