Chicken, Sweet Potato & Coconut Curry - cooking recipe

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

Preparation

Hea 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 broth and coconut milk.
Bring to the boil then simmer for 15 minutes.
Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
Season before serving with rice noodles or basmati rice.