Chicken and Sweet Potato Curry

Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut in to bite size pieces
2 medium sized sweet potatoes, peeled and cut in to bite size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
175g frozen peas

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 and stir to coat in the paste.
2. Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
3. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.

Taken from BBC Good Food