Coconut Chicken Curry with Sweet Potatoes and Lentils

This curry was so good that we (four adults) ate it all before I had a chance to take any pictures. Now I have a wonderful excuse to make it again real soon, just so I can add a picture to this post.

Ingredients:
1 Tbsp olive oil
2-3 Tbsp mild Indian curry paste
2 pieces of boneless, skinless chicken breast, diced into bite-sized chunks
2 medium size sweet potatoes, peeled and diced into bite-size chunks
1/4 cup lentils (I used the split red lentils)
1 14 oz. can of coconut milk
1 1/2 cups chicken broth
other vegetables of choice, diced into small pieces, if necessary (I threw in about a half a cup green peas, straight from the freezer, because that's what I had)

Heat the oil in a large skillet over medium-high heat. Add the curry paste and stir-fry for about a minute. Then add the chicken, sweet potatoes and lentils; stir until well-coated in spices and oil.

Add the coconut milk and chicken broth. Bring to a simmer and cook about 20 minutes, or until the chicken and potatoes are cooked through, and the lentils have thickened the sauce. Add additional veggies and simmer for another 5-10 minutes, until vegetable pieces are tender.

Serve over hot, cooked basmati rice, or with naan bread for scooping. Delicious!

Looking for more sweet potato ideas? Check out this hash recipe I posted last week - the next time I make it, I think I'll try it with eggs at breakfast time and use chicken sausage instead. Yum!