Chicken, Sweet Potato & Coconut Curry

Ingredients

• 1 teaspoon sunflower oil
• 2 teaspoons mild curry paste
• 2 boneless skinless chicken breasts, cut into bitesize pieces
• 2 sweet potatoes, cut into bite size pieces
• 4 tablespoons split red lentils
• 1 1/4 cups chicken broth
• 1 3/4 cups coconut milk
• 6 ounces frozen peas

Directions

1. 1

   Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.

2. 2

   Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk.

3. 3

   Bring to the boil then simmer for 15 minutes.

4. 4

   Tip in the peas, bring back to the boil and simmer for 4-5 minutes.

5. 5

   Season before serving with rice noodles or basmati rice.