- 1 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp Korma paste
- 2 skinless chicken breast fillets, each cut into 8-10 pieces
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
- 320g sweet potatoes, chopped into bite-sized pieces
Sweet potato
sweet po-tate-toe
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 6 tbsp red lentils
- 325ml can light coconut milk (freeze the rest for later)
Coconut milk
ko-ko-nut mill-k
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 200g frozen peas
Peas
p-ees
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 220g cherry tomatoes
- 300g cooked rice or roti, to serve
Rice
r-eye-s
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
- Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti. http://mizanticaret.com
