Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(265 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
291
protein
19g
carbs
24.5g
fat
14g
saturates
10g
fibre
3.6g
sugar
0g
salt
0.57g

Ingredients

  • 1 tbsp sunflower oil
  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas

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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.

Recipe from Good Food magazine, March 2004

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Comments

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sarahk's picture
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A real favourite. Easy to put together and a winner every time

jburton's picture
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Well i said i would try this and be back to comment so here i am...
This was absolutly gorgeous. It would have been too mild for our spice loving tastes so i added a generous amount of Madras paste, i also added, a sliced red pepper, sliced mushrooms finely chpped onoion and sweetcorn, i added the sweetcorn along with the pea stage. It came out perfect and i will definetly will make this again, i served it with Basmati & Wild rice and garlic & Coriander Nann. Lovely. I did make it in advance, so heating it gently back through was so simple. x

jburton's picture
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This sounds lovely, my bf and i love curry so i will be making this on Saturday. I have taken on board the fact on adding more veg and paste. So i am going to gently fry chopped onion, garlic and thinly sliced mushrooms before adding the paste and so on .....
I will also use a hotter paste as we like a good deal of kick but not so much that it overpowers the gentle sweet potato and coconut milk, I think a thinly sliced red pepper may go nice awell, I will add this at the simer stage.
Im also going to prepare this in advance so all that will need to be done is heating it back through when we are ready to eat. I will most likely serve this with Basmati and wild rice, ( i have it in the cupboard) and nan bread as i have some in the freezer.
I will be back to let you know how it went. x

jburton's picture
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Rub on your legs Gracie????????? im confused, why would you rub this on your legs???????

poundstreet's picture
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Really nice, easy to do. I've made it with chicken and lamb and its been great with both

phareouh's picture

Everyone Liked it so far , But i did a Mistake i added Tbsp of curry not tsp :( , else it was fine

markrice's picture
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In fairness it was easy to make but i found it a little bland!!

jacobbradbury's picture
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What can I say? I've made it a few times now and apart from the one time I managed to mess it up by being a complete idiot and burning the curry paste, it was really, really nice every time.

netcurtains's picture

Great mid week meal which kids liked. Not too hot but make sure the sweet potato is buried in the bubbling liquid otherwise extend the cooking time.

kirsten132's picture
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I havn't made this with coconut yet as have never got any in. But I use a tin of toms instead and lots of corriander.
Yum!

mareid28's picture
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So easy to make and totally delicious. My hubby usually hates curry but loved this one. Very healthy. I added watercress to it for extra goodness.

rgolledge's picture
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Nice curry but we'll use double the quantity of curry paste in the next one as it was a bit bland for us.

saffie's picture
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Now this is a great curry, not to hot creamy and sweet.
I cooked it for longer then they said, and added cornflour to thicken .

pipper's picture

Interesting we did not dislike it but we could not quite make up our minds what we were eating it was not a curry we know that,great for children who hate curry.

labouch's picture
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I personally found this bland and it needed much more paste for my tastes but on the plus side both my young children ate it.

I often freezer curries containing coconut milk and they seem to defrost and re-heat quite well so I would say fine to freeze: I made quite a lot of this so froze a number of portions and have already defrosted one for the kids which was fine.....

merc2557's picture
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I made this for tea tonight , i used pataks korma paste but used about triple the amount of paste, i didn't use lentils as i didn't have any , i found the sauce very thin and it took ages for it to reduce as i like my curry sauce fairly thick but it was a delicious flavour , although i wouldn't use peas again i would probably use some onions and peppers instead.

sarahtulloch's picture
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Great meal, really tasty, my family love this meal!

sarahtulloch's picture
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Great meal, really tasty, my family love this meal!

jockie01's picture
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My husband does not like spicy foods and I do so thought I would try this with having the sweet potatoes in it. Could not find any mild curry paste so got jar of balti paste and added half of that. Beautiful mild sweet curry that we both enjoyed. Definitely on the favourite list.

Parisblue72's picture
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very surprised that this recipe has received such rave reviews.

I found it "OK" but bland and disappointing.

I would definitely add more spice and some fresh corriander.

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