Chicken, sweet potato and coconut curry
One of the favourite recipes I've come across in the past couple months of actually cooking is a chicken, sweet potato and coconut curry that I found on the http://www.bbcgoodfood.com website.
I always come round my mum's on a Sunday. She always used to cook us a full on roast, but now I'm cooking my recipes for her. She... has a very bland palate. Doesn't eat tomato or onion, even, which makes it very difficult sometimes to cook for her.
It turns out she absolutely loved the curry. I didn't tell her before hand that it was a curry, either - but then that's how mild it is *g*
Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Method
Heat 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 stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
And that's literally all there is to it! :D
Of course, we made far too much. I've got plenty of leftovers for tomorrow, hell I think we've more leftovers than we actually ate LMFAO
I always come round my mum's on a Sunday. She always used to cook us a full on roast, but now I'm cooking my recipes for her. She... has a very bland palate. Doesn't eat tomato or onion, even, which makes it very difficult sometimes to cook for her.
It turns out she absolutely loved the curry. I didn't tell her before hand that it was a curry, either - but then that's how mild it is *g*
Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Method
Heat 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 stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
And that's literally all there is to it! :D
Of course, we made far too much. I've got plenty of leftovers for tomorrow, hell I think we've more leftovers than we actually ate LMFAO