Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(260 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
beatrice61's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used about 3 heaped dessertspoons of Pataks Korma pasta and served it with tandoori nan and some mint yoghurt chutney. It was delicious and easy.

anthonyl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An quick easy weekday dinner, loved it

nikkilaing's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent dish, loved by all even my toddler!

paulstarii's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree with the others. Really tasty results with the sweet potatoes and peas going together very well. I used half-fat coconut milk (under orders!), de-boned thigh meat and a sachet of curry paste. Seemed to work well. You could certainly add more spice as the result is very tasty rather than spicy. Had the rest for lunch the next day and it was even better!

beamuffin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very tasty, very easy, we loved it!

cuxtongirl149's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used a medium curry paste instead of mild and added aubergine and spinach. Was delicious and healthy as well!! Would definitely make again.

kilbarchancats's picture

Fantastic Recipe!!!. Highly recommended. I substituted the curry paste with in fact red thai curry paste, and added a bit extra garlic. I will definitely make again - and will try with standard curry paste. Leftovers for lunch today in work and a friend (who would not eat a curry for love nor money) has commented on the 'absolutely delicious' smell.

As per is the usual with midweek meals I prepared the night before eating and well, can only imagine that this enhanced the flavours, allowing everything to soak in.

bedford622's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and really easy to make even at the end of a tough day at work. Have now made this twice, the second time adding a bit more spice. Worked really well with sticky rice and was a hit with adults and kids alike

caralinec's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious and so easy - will be trying it with lamb, prawn etc. Do agree about the sweet potato taking over a bit though!

v6en31's picture

This is soooo good! First curry I've made. Used Madras paste as we like it spicy (4 teaspoons). Second time around used even more and it was even better (although I did make a lot more chicken so it was required ;-)
Yum Yum Yum!

louisajn's picture

made this tonight in under an hour and it was goooooood!

sally123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and liked by all the family - for once!

deekay78's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice enough, I made this with an onion and added more lentils. Nice midweek meal.

kasparks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this follwing recipe exactly (except used curry powder as I had no curry paste) and, while it was cooking, thought the sauce was going too be too "runny". I decided I would thicken it if I made it again. However, once served with the rice, it was perfect - not too sloppy at all. The whole family loved it, clean plates all round (Mum, Dad & 3 fussy girls!). Even some left for one lunch the next day.

runnyeyes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

used Madras paste and copied the idea of stirring in spinach. Thought it was delicious...barely a curry..really a lovely warm autumn dish.

saulmani's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband loved this recipe. I thought it need more spice - will add more curry paste next time.

elparkes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious. Very warming and filling. I added more curry paste for more of a 'kick'!

reebersboo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really quick, easy and very delish. I used Quorn, 2 tbsp of Vindaloo paste, and some marrow, and spinach as well as the sweet potato. You could use any veg really. Gorgeous. Will definitely make again.

poshpause's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I really liked this one, but it was a tad on the mild side for us - so next time, I will up the chilli quota!

islandspice's picture

I made this curry as per the recipe the first time and enjoyed it very much. After reading the reviews I decided to experiment.... I used 3 chicken breasts, 1 large sweet potatoe, 2 dessert spoons of korma curry paste, 2 teaspoons of curry powder and half a red chilli. Towards the end of cooking I added a small sweet red pepper and a couple of mushrooms. This made quite a pan full enough for 8 people.............delicious.

Pages

Questions

Tips