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Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(300 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

    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 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

    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

    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 (320)

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

denidax's picture

Delicious! I followed the recipe to the letter except that I used 3 tsp of curry paste and added a splash of fish sauce. Super easy to make and so tasty!

lauralizpin's picture

Great, quick, tasty & nutritious meal. I swapped 1 sweet potato for some cauliflower. Every one loved it. Will definitely make again.

lizleicester's picture

Just had this in big bowls of delicious warming portions. Didn't need rice (or other carbs) because the lentils and sweet potato were lovely and filling.

sallyluckhurst's picture

can you freeze this curry?

atrixa's picture
5

I loved this. It's perfect if like me, you can't deal with spicy food and just want a very mild curry. I added cornflour near the end as mine came out really thin. Even better reheated the next day with poppadoms and rice :)

queeniemay's picture

delicious creamy curry and easy to make too, made it many times.

dobrirecepti's picture

Easy, fast and really delicious, not spicy though. I halved the recipe and pre-cooked the potato a bit. Didn't use the peas either, but used Swiss chard (just the green parts of the leaves, torn) instead. It gave the dish a lovely earthy taste. Also used black lentils instead of red and it worked just fine (and looked cute, with the small black dots scattered around).

yumminesss's picture

Thought it had some nice flavours. Next time I will use a hotter curry paste, and more of it. Great for kids though.

soul_tomorrow's picture

Delicious! Used around 2 tablespoons of hot Madras paste and a red Scotch Bonnet, still wasn't overwhelmingly spicy due to the coconut milk. Used additional stock as the sauce does thicken quite a bit with the lentils and potato.
Left out the peas but added spinach and coriander (and a sneaky squirt of ketchup as felt it needed a hint of tomato/sweetness).
Served with basmati rice and line wedges, am making this again tonight for the second time in as many weeks - try it!

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