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The Canowindra Phoenix

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Home » Recipe Of The Week…Chicken Sweet Potato & Coconut Curry

Recipe Of The Week…Chicken Sweet Potato & Coconut Curry

14 August, 2014 By Canowindra Phoenix Editor

recipe-image-legacy-id--1035630_11To give you a little inspiration for our upcoming ‘Great Canowindra Curry and Cake Cook-off’ competition, here is a yummy curry recipe!

What you’ll need:

  • 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

Method

  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 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.
  2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Don’t forget you can cook a cake or a curry for the competition  and entries must be at the Deli Lama by 10.30 am on Friday August 29th. FOr more details go to

https://www.canowindraphoenix.com.au/the-great-canowindra-cake-curry-cookoff/

Source: http://www.bbcgoodfood.com/recipes/1555/chicken-sweet-potato-and-coconut-curry

 

Filed Under: Articles, Food & Wine, Recipe of the Week

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