Creamy Korma Chicken, Lentils and Sweet Potato

While the sweet potato roasts, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Once the sweet potato has roasted for 10 mins, place the tomato parcel alongside (use another tray if necessary). Cook for the remaining time. 

Meanwhile, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press)

Heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins.

Add the korma curry paste and half the garlic, stir-fry until fragrant, 1 min. 

Stir in the water for the lentils (see pantry for amount), veg stock paste and lentils. Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the liquid is reduced by about half, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the lentils simmer, pop the softened butter into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.

Halve the ciabatta, then spread the garlic butter over the cut sides.

Once the lentils have reduced, stir in the creme fraiche. Simmer for 1 min more, then remove from the heat. 

When the sweet potato has 5 mins of roasting time remaining, bake the garlic ciabatta on the middle shelf of your oven until golden, 5-6 mins. 

When everything's ready, reheat the lentils (if needed), then stir in the roasted sweet potato.

Add a splash more water if you feel it needs it. Season with salt and pepper.