Chicken, sweet potato & coconut curry
What will this recipe make?
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
Whose recipe is this?
Lise Matthews
1tbsp sunflower oil
2 tsp mild curry paste (or more, see your jar as they all vary)
2 skinless chicken breasts
2 medium sweet potatoes, peeled and cut into bite-size pieces (can include other veg)
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Heat the oil in a frying pan and stir in the curry paste, fry for 1 minute.
Add the chicken, sweet pots and lentils, stir to coat in the paste.
Pour in the stock and coconut milk.
Bring to the boil, then simmer till the sweet potatoes are done (around 20-30 minutes).
Add the peas and let it simmer for 4-5 minutes. Sprinkle over some fresh coriander.
Other recipes...
Nutty cream with berry purée
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
Nutty buns (gluten-free)
Makes 8 buns.
A nice in-between snack, or if for a birthday add 50g chopped dark chocolate.
Very easy to make. Free from gluten and dairy.
Chocolate Mousse Cake
A luxury lighter alternative for chocolate cake lovers (Serves 8-10 people) – start the day before you what to serve it!
Chicken, sweet potato & coconut curry
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
Take It Easy Tea
As stress first aggravates the nervous system and then the digestion, this is a tea designed to tackle the problem in reverse. It first relaxes the digestive system and then calms you down. It is Pukka’s original vata-stress balancing tea.
Need ingredients?
visit our healthy living shop
