Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(315 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 (329)

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.

dontomasini's picture

I agree that you have to tweak the recipe a bit, but isn't that always the case?
I think that the recipe offers at least some ideas to start with.
For example I like eating really spice food, so a "mild curry" wasn't an option for me to begin with.
What is it with the sweet potato? If it wasn't cooked yet, why not let it simmer for a couple more minutes?
Every kitchen equipment is different, so you'll have to just taste the food before serving.

JenG's picture
5

Made this recipe so many times. So delicious!

Garfield90's picture
3.75

Very easy recipe to start off with. It was my first ever curry I made :) I substituted the coconut milk with passata to make it slightly healthier but I definitely prefer it with the coconut milk! I also added other vegetables! I also think the sweet potato needs to cook for longer than stated as it was hard when I tried to eat mine and had to put it back and cook it again!

FrankiePants5's picture

I have made this before and it was quite bland so i took on other comments about putting more curry paste in. I put 3 tablespoons instead of teaspoons, added chilli flakes and put a splash of tabasco sauce in. Also i found that the curry was very watery so i added 3 tablespoons of cornflour and the finished product was delicious!

claireallan1's picture

This is amazing. One of the most delicious curries I have ever made and so easy! I used 3 tablespoons of curry paste (it needs) it and not the 2 teaspoons the recipe advises. Other than that, followed it to a tee. Highly reccomended.

abbylouwilson's picture
2.5

Made this for my boyfriend last night, was a great success. Glad he enjoyed it as his mother is Malaysian and makes a great curry. It was not as spicy as I would have liked and I would probably use only one sweet potato next time. Still, a lovely easy to make curry.

Missusoononymous's picture
5

My husband - who, by his own admission is far from the most experienced cook in the world - made this for our dinner and added some creamed coconut to make it lovely and rich, it was a huge success and I would highly recommend it. I think he'll be making it again! ;-)

Angelica Mercieca Ciantar's picture
5

Made this using double the amounts and substituted the 2nd can of coconut milk for creamed coconut... made it so creamy! I omitted the peas but I'm sure they would taste wonderful with this recipe. I suppose you can omit the sweet potato and or lentils but I added them and the result was truly wonderful! It is also very very easy to make! I made my own curry paste following this recipe. http://www.bbc.co.uk/food/recipes/how_to_make_curry_paste_37065

cst203's picture
5

Made this with no lentils and more curry paste and forgot the peas at the end but wow absolutely delicious

Girl30's picture
5

Very nice! I used 2 tbsp of curry paste instead of 2 tsp and it still wasn't spicy, but gave it a nice flavour. Didn't fancy chicken, but added cauliflower instead and also added spinach right at the end. Will definately be making this again.

smokey1234's picture

very easy to make and adapt hubby allergic to chicken so i use pork instead .

jonsaga's picture

Very tasty. As said you need a hotter paste if you like it hot. I added cauliflower and coriander and used curry powder instead. Husband gave it 9 out of ten

_claire_'s picture

Just made this dish, tweaked it a little, quorn instead of chicken, home made curry paste, left out the peas added a red pepper. Such a super tasty dish i cannot wait for lunch tomorrow where i get to have the left over

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