Chicken and Sweet Potato Curry

Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite size chunks
2 medium sweet potatoes, peeled and cut in to bite-size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk

Instructions
1. Heat the oil in a deep frying pan. Stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils, stir to coat in the paste, then pour in the stock and coconut milk.
2. Bring to the boil, then simmer for 15 minutes.




Taken from BBC Good Food

Notes: Original recipe had 175g frozen peas in. We omitted, but could replace with chickpeas.