Who says curry has to blast the top of your tongue off?
This winter you can offer the family a mild creamy curry that will not scare anyone’s tastebuds but is still a tasty meal.
Serve this mildly spiced curry with rice noodles, basmati rice or even bread.
It serves two to four, depending on your appetite.
Chicken, sweet potato and coconut curry
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas
Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for one 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, then simmer for 15 minutes.
Tip in the peas, bring back to the boil and simmer for a further four to five minutes.
Season to taste before serving.