This yummy recipes comes from kids cookery book
(available at my online shop)
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
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.
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