Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(312 ratings)

Ready in 25-35 minutes


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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  • 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



    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



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


  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 (326)

labouch's picture

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

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

Great meal, really tasty, my family love this meal!

sarahtulloch's picture

Great meal, really tasty, my family love this meal!

jockie01's picture

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

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.

sabrina13's picture

Easy to make and really tasty

kasiakoczwara's picture

really, really fab and easy!!!

carolll's picture

Really tasty!! added chick peas in stead of lentils and 1/2 recipe for the 2 of us. served with lemon and coriander couscous. Give it a go

sallynicholls's picture

fantastic dish, even my little ones enjoyed it. i added mushrooms but i think 1 large sweet potatoe would be enough. would suggest using a medium curry paste or some paprika if you would like a bit of a kick.

bluemeanie's picture

Do you have to soak the lentils first? It doesn't seem like they'd be cooking for long enough.

bluemeanie's picture

Sarahguthrie, coconut milk doesn't freeze very successfully I'm afraid. Maybe you could try making the dish without it, then stir it in when re-heating. I'm not sure if that would work though.

heffrey's picture

This really needs far more curry paste and I can't see how the sweet potatoes can cook to a nice consistency in this time so they're wasted as bulk. It was too bland even for my toddler. Very disappointing.

emmagotz's picture

Made a veggie version with quorn for me and chicken version for hubby. Both really nice and even better the next day.

smaggy's picture

HI Folks,
Does anyone know if I can freeze dishes that contain coconut milk? Thanks much. Sarah

kirsten132's picture

Have made this 3 times. I use korma curry paste, and have made it with a tin of toms rather than coconut milk and added some red peppers. Really yummy

mbennett's picture

Not a huge curry fan but loved the texture, ingredient choice and ease of cooking. Left it to mature overnight and came home to instant food but did double up on the curry paste, bit too mild for even my non-curry taste buds with a quick drizzle of cayenne at the end.

viktory's picture

Really delicious. I amended the recipe slightly, added onion and mushroom and cooked all three a bit before adding the paste. I also added more paste than the recipe called for as I wanted a little kick - 3 tablespoons did the trick.

Finally, I thickened the sauce slightly with cornflour.

Totally delicious curry and one I would really, really recommend.

nickim's picture

Been making this for a few years now and it tastes great every time.

netsrik's picture

Great recipe for children and adults, I used chick peas as well as normal peas and put more curry paste in to give it more of a kick. Fantastic results, the whole family loved it!!


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