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Ingredients
Method
- 1 tbsp oil
- 2 tsp korma paste
- 2 chicken breasts, cut into chunks
- 2 medium sweet potatoes, cut into chunks
- 4 tbsp red lentils
- 300ml chicken stock
- 400ml coconut milk
- 175g peas or snow peas
- Heat up the oil in a wok and stir in the korma paste, allowing it to sizzle a little for a minute. Add the meat and sweet potatoes, stir in the lentils, and mix well to coat with the paste. Pour in the stock and coconut milk, then simmer away for 15 mins to thicken. Tip in the peas, simmer for 5 mins more, then season to taste and serve with rice or naan.
35 mins
4 serving
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