Description
A comforting and flavorful chicken, sweet potato, and coconut curry made with tender chicken pieces, sweet potatoes, red lentils, and creamy coconut milk, simmered to perfection in a fragrant mild curry paste. Perfect for a hearty and nutritious meal that combines warmth and subtle spice.
Ingredients
Scale
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: Heat the sunflower oil in a deep frying pan or wok over medium heat. Stir in the mild curry paste and fry for 1 minute to release its aroma.
- Add chicken, sweet potatoes, and lentils: Add the bite-sized chicken pieces, peeled and diced sweet potatoes, and red split lentils to the pan. Stir well to coat everything evenly with the curry paste.
- Pour in stock and coconut milk: Pour in the chicken stock and coconut milk. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
- Simmer the curry: Once boiling, reduce the heat to maintain a gentle simmer. Cook for 15 minutes, allowing the chicken to cook through and the sweet potatoes and lentils to soften.
- Add peas and finish cooking: Stir in the frozen peas, bring the curry back to a boil, then reduce heat and simmer for an additional 4-5 minutes until peas are heated and tender.
- Season and serve: Taste the curry and season with salt and pepper as needed. Serve hot, ideally with rice or naan bread.
Notes
- For a spicier version, substitute the mild curry paste with a hot curry paste of your choice.
- You can substitute chicken breasts with thighs for a juicier texture.
- If preferred, substitute the red split lentils with yellow lentils or omit them for a lentil-free version.
- This curry can be served with steamed basmati rice or naan bread for a complete meal.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chicken curry, sweet potato curry, coconut curry, easy chicken recipe, mild curry, one-pot curry
