CHUNKY CHICKEN CURRY (serves 8 people) recipe kindly donated by Butlins and the Kids Cooking Company.

Preparation time 25 mins

Cooking time 20 mins – Oven temp 190°C/375°F/Gas Mark 5


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


° Chopping Board

° Knife

° Tablespoon

° Teaspoon

° Vegetable peeler

° Can opener

° Deep frying pan or wok

° Mixing spoon

° Measuring jug


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 it’s all ready to go!

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

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