Chicken, Coconut and Sweet Potato Curry
Servings Prep Time
2people 10minutes
Cook Time
40minutes
Servings Prep Time
2people 10minutes
Cook Time
40minutes
Ingredients
  • 1tbsp Coconut oil
  • 2 Chicken breastsdiced
  • 2tsp Tikka paste(or your favourite curry base)
  • 400ml Coconut milk
  • 2tbsp Red lentils
  • 2 Sweet potatoeschopped into chunks
  • 200ml Chicken stockgluten free
  • 1 Red peppersliced
  • Large handful Spinach leaves
Instructions
  1. In a large flat bottomed pan, melt the coconut oil before adding the tikka paste. Cook for 2 – 3 minutes before adding the chicken.
  2. Cook the chicken for around 5 minutes before adding the lentils and sweet potatoes. Give it a good stir to make sure everything is covered by the tikka paste.
  3. Pour in the coconut milk and half of the chicken stock. Add the red pepper. Bring to the boil and then reduce to simmer. If needed, pour in the remainder of the chicken stock. Simmer for 20 – 25 minutes or until the sweet potatoes are soft and the chicken is cooked through.
  4. Throw in a large handful of spinach and stir round. Take the pan off the heat and allow to cool slightly before serving.
  5. I served mine with coconut quinoa but it works just as well with brown rice or cauliflower couscous. Enjoy!