1kgchicken thighschopped into 2cm cubes (if you are doing this on the stove you can swap for breasts)
2sweet potatoespeeled and chopped into 2 cm cubes
⅓cupred split lentils
400ml coconut milk
Add 2 tbsps oil to your fry pan and heat over medium heat.
Add the onion and the curry paste. Cook for 2 minutes.
Add the chicken and stir through the paste, cooking until brown on all sides.
Add the coconut milk, lentils and sweet potato. Bring to the boil.
slow cooker: 8 hours on lowinstant pot: 25 minutes on highpressure cooker: 40 minutes on stew/high heatstove: 1hr hour at a simmer
Remove the lid and add the peas and coriander, cook for 10 minutes with the lid off to thicken the sauce.
Choose your options for cooking:
slow cooker: 8 hours on low
instant pot: 25 minutes on high
pressure cooker: 40 minutes on stew/high heat
stove: 1hr hour at a simmer
chicken thighs- I make this recipe in the instant pot or slow cooker and for both of those chicken thighs work best. If you are looking to do it entirely on the stove, then there is no risk of breast drying out and you can substitute for the same amount of chicken breast.