Chicken, Sweet Potato and Pea Curry

• rapeseed oil↗1 tbsp tbsp
• korma paste↗1 tbsp tbsp
• skinless chicken↗2

  breast fillets, each cut into 8‑10 pieces

• sweet potato↗320g g

  cut into bite‑size pieces

• red lentils↗6 tbsp tbsp
• coconut milk325ml can light ml

  (freeze the remainder for later)

• frozen peas↗200g g
• cherry tomatoes↗220g g
• cooked rice300g g

  or roti, for serving

Step-by-step instructions

1. 1

   Heat the oil in a deep pan or wok, add the curry paste and fry for 30 seconds until fragrant. Add the chicken, then the sweet potato and lentils, stirring constantly so everything is coated with the paste. Add 300 ml water and the coconut milk. Bring to a boil, then simmer for 15‑20 minutes, or until the chicken and sweet potato are cooked and the sauce has thickened slightly.

2. 2

   Add the peas, bring to a boil again and simmer for another 2 minutes, then add the tomatoes and cook for another 2 minutes. Serve with steamed rice or roti.