Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(308 ratings)

Ready in 25-35 minutes

Easy

Serves 2 adults and 2 children

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Nutrition and extra info

Nutrition: per serving

  • kcal291
  • fat14g
  • saturates10g
  • carbs24.5g
  • sugars0g
  • fibre3.6g
  • protein19g
  • salt0.57g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breast, cut into bite-size pieces
  • 2 medium-sized sweet potato, peeled and cut into bite-size pieces
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 4 tbsp red split lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

Method

  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

  2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

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Comments, questions and tips

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Comments (322)

willow81's picture
5

I add a little more curry paste, but aside from that this recipe is perfect. I cook it in a large cast iron wok with a glass lid, and I've had no problems with cooking times or consistency as others seem to have had.
This is a regular meal in my house and is excellent comfort food.

lurvlyloz's picture
5

Really enjoyed this dish. Followed it exactly but did cook it for long. More like 35 minutes. I used a tikka past. Was flavoursome and not too spicey so good for all the family. Will definitely become a favourite

ElizabethBd's picture

I was in a haste and my laptop battery died and therefore I added 2 tbsp of mild curry powder and fried the chicken for 3mins. I don't like it raw in a curry sauce. The taste is incredibly good and as per usual I will let it boil for at least 40 mins until it thickens.

MaeveW's picture
5

Absolute success; big hit with 8 month old daughter (she ate chunks of chicken and sweet potato) and husband too. Will add 200ml of stock next time for a thicker curry.

BiaBia's picture
3.75

Loved this recipe. Easy to make and very tasty. Prefer a thicker curry so added more lentils. Yum.

beatonbabes's picture
2.5

I par boiled the sweet potato for 5 mins before using them, fried a large onion before adding the chicken, omitted the lentils and added 3 tablespoons of curry paste and a teaspoon of cornflour. It was lovely but quite a variation on the original recipe.

Mazi's picture

Really great recipe, I changed it ever so slightly and marinated the cut chicken fillets in tsp paprika & gram masala then left in the fridge for 3 hours. Advice if the sauce is too runny, let it simmer for as long as the desired consistency. Definitely a great mid week dinner that doesn't require any fancy ingredients!

LeighLV's picture

I made this exactly to the recipe (unusually for me!) and it came out great.
It is very mild but I wanted it to be as I was trying it out on my picky 7 yr old (who ate the lot!)

Lavadude's picture
5

This is a lovely, tasty and very easy curry to make. As many others have suggested, I used 3tbps of paste (Balti paste from Sainsbury), and use frozen mixed veg (green beans, carrots, peas and sweetcorn)

Curry never comes out watery for us. I can only think that you need to ensure you simmer it vigorously to ensure enough liquid evaporates off, as it comes out lovely and thick for us.

This is a family favourite now.

Darren Holmes's picture
3.75

I've been cooking this curry for many years now - and it makes a great meal on Christmas Eve!

Very simple to make and always goes down a treat. I've served this dish to many different people and everyone has loved it.

Natalietia's picture

This is a regular dinner in our house, even my two children (8 & 4) love it!. I do put less curry paste in it, but it were just myself and husband eating it I'd have it as the recipe states. Occasionally I have add to add a little corn starch to thicken the sauce but it's still a very tasty dish!

vgebrev's picture
3.75

This came out absolutely delicious, but after reading through others' comments, here are some changes I made:
- I used 3 Tbsp paste
- I used 250ml of chicken stock, and still had to use 2 Tbsp of cornstarch to thicken it up
- I boiled the sweet potatoes for an additional 5-10min for extra softness
(I also added a largely diced onion)

Assignmentwriting's picture

These recipe of coconut curry and chicken is so simple and easy to make..I will going to bookmark this website for more recipes like these..

kyracotgrave's picture
3.75

I only gave this recipe a 4 star rating because I made tweaks to it, but with those tweaks it's definitely 5 stars!
At the start of the method I browned a finely chopped onion and 2 garlic gloves, then added the paste, however like others I added 3 tablespoons of it. I par boiled the sweet potato beforehand as I was worried it wouldn't cook and added it a minute or 2 before adding the frozen peas. I also left out the chicken stock as this really isn't necessary at all.
To stop it being too bland, which I feared it would be, I marinated my chicken in a natural yoghurt spiced with paprika and garam masala and used chicken thigh fillets for more flavour. I also added a good sprinkling of paprika, approx 1 teaspoon and even more garam masala, approx 1 tablespoon but best to do it by taste, to the sauce in the 15 minute simmer stage.
The result was an absolutely gorgeous curry with a bit of spice but not too hot. I am making it again this weekend as it went down so well and is a firm favourite now, with the tweaks of course

lreid19's picture

This sounds gorgeous but also a lot more effort!

Miss Brodie's picture

I made this yesterday and everyone thought it was delicious and from my point of view quick and easy. I cooked it in the morning ready to be heated up later. Based on other comments I held off the chicken stock but ended up adding a few tablespoons when I reheated it. I also used 3 tablespoons of curry paste. I used cooked chicken as I had roasted one earlier. I forgot to add the peas but put an onion in . Served with wild rice, home made chapattis, poppadoms and chutney. Will definitely make it again and will make a vegetarian option for my veggie friends.

anetak1980's picture

The 1st time I made this dish it turned to be watery but I loved the taste. This time I added 3 spoons of curry paste, only 250ml of chicken stock and added coconut milk at the end together with peas. It turned to me nice and creamy!

Leopoldoni's picture
5

The only 'tweaks' I make are that I add about 2tbsp of curry paste instead of 2tsps (but this obviously depends on the paste and your personal preference), and I add lots more vegetables. Very quick, easy, and tasty; my husband has been known to ask me to cook it twice in one week.

jennabush's picture
0

No!

1) The Curry paste isn't nearly enough
2) the chicken stock and coconut milk make it way too watery (this can, of course, be improved by adding cornstarch, but this won't save the curry, trust me)
3) The sweet potato will not be ready, and will be half-cooked at best

Just no. First disappointing recipe from bbcgoodfood and I've tried plenty.

senorc's picture
0

It seems that everyone who has rated this recipe as 5 stars has had to change it in someway. Not surprised as it's too watery, the sweet potato wasn't cooked and 2 teaspoons of curry paste is nowhere near enough. As a 'recipe' it's terrible due to the incorrect measures and cooking times. Basically it's 'add curry paste, meat, coconut milk and vegetables' which is the basis for most curries and even written on the back of most curry jars. Disappointed in the recipe and disappointed that people have been rating this highly. Other recipes on this site are great and have the ratings to match. This one skews the trend sadly.

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Questions (1)

milesaway's picture

Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?

Tips (1)

HaroldNHulsey's picture

True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.I have some good work experience with a http://resumeplus.us/resume_writing_services.php and my words are clearly based on what I felt through such processes in the past.