Description
A flavorful and hearty chicken curry featuring tender sweet potatoes, red lentils, and sweet peas simmered in a fragrant korma coconut sauce. This comforting dish is perfect served with steamed rice or roti for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp rapeseed oil
- 1 tbsp Korma paste
- 2 skinless chicken breast fillets, each cut into 8–10 pieces
- 320g sweet potatoes, chopped into bite-sized pieces
- 6 tbsp red lentils
- 325ml can light coconut milk (freeze the rest for later)
- 200g frozen peas
- 220g cherry tomatoes
To Serve
- 300g cooked rice or roti
Instructions
- Prepare the base: Heat 1 tablespoon of rapeseed oil in a deep frying pan or wok over medium heat. Add 1 tablespoon of korma paste and fry for 30 seconds until fragrant to release the flavors.
- Add and coat the chicken: Stir in the chicken breast pieces, ensuring they are well coated with the curry paste.
- Add sweet potatoes and lentils: Add the chopped sweet potatoes and 6 tablespoons of red lentils to the pan. Stir continuously to coat all ingredients with the paste.
- Add liquids and simmer: Pour in 300ml water and the entire can of 325ml light coconut milk. Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes or until the chicken is cooked through, the sweet potatoes are tender, and the sauce has thickened slightly.
- Add peas and cook: Stir in 200g frozen peas. Return the curry to a boil, then simmer for an additional 2 minutes to cook the peas.
- Add tomatoes and finish: Add 220g cherry tomatoes and cook for 2 more minutes to soften them slightly while maintaining their shape.
- Serve: Serve the curry hot alongside 300g cooked rice or roti for a fulfilling meal.
Notes
- You can freeze the leftover coconut milk for future use.
- Adjust the amount of water to achieve your desired sauce consistency.
- For extra heat, add a pinch of chili flakes when frying the curry paste.
- Using pre-cooked rice or roti speeds up serving time.
- Ensure chicken is cooked through by checking it is no longer pink inside.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chicken curry, sweet potato curry, korma, coconut milk curry, healthy chicken recipe, easy curry, weeknight dinner
