Coconut chicken curry

• sunflower oil↗1 tbsp tbsp
• mild curry paste↗2 tsp tsp
• large boneless, skinless chicken breasts↗2

  cut into bite-size pieces

• medium-sized sweet potatoes2

  peeled and cut into bite-size pieces

• red split lentils↗4 tbsp tbsp
• chicken stock↗300ml ml
• can coconut milk↗400ml ml
• frozen peas↗175g g

Step-by-step instructions

1. 1

   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.

2. 2

   Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.