Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(308 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 (322)

runnyeyes's picture
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.

Reni's picture
4

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

elparkes's picture
5

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

reebersboo's picture
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
4

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.

ingaflakkari's picture
5

I just made this dish tonight for my family. This was wonderfully simple to make - after a bit of chopping, everything was quick and straightforward. We loved this dish and I'll definitely be making it again. I added some more curry, though, as we quite like spiciness, and I also stirred in some spinach at the end. I doubled the recipe simply because I had to defrost a packet of 4 chicken breasts; no doubt it would be possible to freeze the leftovers but we loved this so much we'll be eating the rest tomorrow night! Definitely a recipe one can play around with, too, and use varying ingredients.

kateknight's picture
5

I am not the best or the keenest of cooks so this recipe was great. Very easy and family loved it. Put extra veg and used turkey as it is cheaper than chicken and I wanted quite a lot of meat. Did not tell family and no one noticed it was not chicken! Brilliant. Made a couple of times now family love it.Very mild.

poshpause's picture
4

I tried this tonight and everybody enjoyed it. However, there are a couple of modifications I would make, as follows. Firstly, I'd only use a third of a pint of stock, as it seemed to take FOR EVER to reduce enough for the type of consistency we like best and secondly, I would increase the amount of Curry Paste, as it was rather too mild. Having said that, it has a fabulous flavour and in the form detailed by the recipe is ideal for introducing kids to curry!

mbeckwith84's picture

Very easy and delicious recipe. Will try it out at the weekend

I rate this 5 stars

Many thanks

rkvizor's picture
5

This was a fantastic dinner. The chicken was perfect and I added some spinach. I served it with rice and naan bread (we were hungry). It kept in the fridge for a few days and was lovely when warmed up in a pan and wrapped in tortillas.

weezeronald's picture

Very simple to make, lovely flavour. Will definitely be making this again.

bev4th's picture
5

This is very tasty and very very easy to make. tasted way nicer than i ever expected 10/10

suedulley's picture

really easy to make and absolutely delicious!

deanab's picture
5

Really tasty meal - I also added chick peas and I would add more veg next time.

kjbutche's picture

Lovely recipe. I used chicken thigh fillets rather than breast and simmered it for a little longer; I find thigh has much better flavour and texture in curries. I think I'll swap the peas for a different veg next time.

aceloubie's picture

Excellent dish,really easy and very tasty! This will become a regular dish in our house!

ladypumpwell's picture

Yummy - I used puy lentils and a jar of Pataks Balti Curry Paste Tomato and Coriander. On our favourite recipe list.

moll2602's picture
5

My 4 and 2 year olds love this. I add chick peas instead of peas though cos they love them! So quick and easy to make.

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