Chicken, sweet potato & coconut curry
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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.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
A energising breakfast to set you up for the day
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com