Chicken, sweet potato and coconut curry became a fast favourite of ours for adults and kids alike (it's mild enough for everyone). When we moved to Ohio, finding korma paste was a little more difficult ... so our lovely friends & family have been bringing out these two person packs from the UK which are the perfect size for this meal. One day soon I will perfect a homemade korma paste, so I don't have to wait for shipments!!
The only downside of this delicious dinner recently, has been the unfortunate after effects the following day ... in Naomi's nappy! Over the last 8 months we've only eaten it once or twice because any kind of curry's or even meals with onions while I've been nursing Naomi, have had to be off the menu! I was really excited at the end of December when she was 100% on the bottle and the 'forbidden foods' could once again be part of my repertoire again!
There is an unwritten rule in my life that I only try out a new recipe on the family and never when we're entertaining ... just in case! For some reason I took a gamble the first time I tried out this recipe and thankfully it was a hit. In fact, every time without fail that I've cooked this for friends I'm asked for the recipe! It really is that yummy and makes approx enough for 2 adults and 2 children!
- 1 Tsp Sunflower oil
- 2 Tsps (or more!) mild curry paste
- 2 boneless chicken breasts - diced
- 2 medium-sized sweet potatoes - peeled & diced
- 4 Tsps red split lentils
- 300ml or 1/2 pint chicken stock
- 400ml can coconut milk
- 175g/6oz frozen peas (or green beans)
- Heat oil in deep pan/wok - stir in curry paste (about 1 min)
- Add chicken, sweet potato & lentils ... coat in paste
- Pour in stock and coconut milk
- Bring to boil & simmer for 15 mins
- Tip in peas - bring back to the boil and simmer 4/5 mins
Can be served with rice/noodles/chapati/naan etc ... enjoy!!