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?

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.

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Beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. Raw beetroots and beetroot juice have been associated with improved blood flow, lower blood pressure, and increased exercise performance. You can also grate the beetroot coarsely rather than slicing if you prefer.



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.