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Charlie's Chunky Chicken Curry

Serves 8

Preparation Time 25 mins

Cooking Time 20 mins

Equipment

Chopping Board

Knife

Tablespoon

Teaspoon

Vegetable peeler

Can opener

Deep frying pan or wok

Mixing spoon

Measuring jug

Ingredients

1 Tbsp sunflower oil

2 Tsp mild curry paste or mild curry powder

1 Clove of garlic crushed

2 Tbsp Mango Chutney

1 tbsp Ginger (grated) optional

2 Large boneless, skinless chicken breasts (cut into cubes)

2 Medium-size sweet potatoes (chopped)

4 Tbsp red spilt lentils

300ml Chicken stock

1 x 400ml Can coconut milk

175g/6oz Frozen peas

Method

1 Heat your sunflower oil in your pan and stir in the curry paste & mango chutney for about 3minutes

2 Put in your chicken, sweet potatoes and lentils and stir well.

3 Add the chicken stock and coconut milk. Bring to the boil then immediately reduce heat, let it simmer (just a few little bubbles!) for 15 minutes.

4 Add the peas. Simmer for a further 5 minutes and its all ready to go!

Tip – Get your grown up helper to check that the chicken is cooked throrougly.