This really is a great recipe to introduce your kids to curry. My 3 year old and 19 month old love it. My husband does too so it’s a bit of a winner as I can rustle it up for the kids and then heat through later when we’re ready to eat. Serve with rice and a naan bread – yummy. This dish is not meant to be frozen as this increases the liklihood of the coconut curdling when you next heat it through. However, I have frozen before and haven’t had any problems with curdling.
Serves 2 adults and 2 children. Prep 10 mins / Cook 25 mins
Ingredients
- 1 tbsp sunflower oil
- 2 tsp mild curry paste (Korma is a good curry paste for this)
- 2 large boneless, skinless chicken breasts, cut into bite sized pieces
- 2 medium sized sweet potaotes, chopped into little cubes
- 4 tbsp red split pea lentils
- 300 ml/1/2 pint low salt chicken stock
- 400g can coconut milk
- 175g/6oz frozen peas
Instructions
- 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 and simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for 4-5 minutes. Serve with rice or rice noodles.
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