Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(316 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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lilygrey
16th Jan, 2017
3.8
This was a beautiful curry. It came out a little thicker than expected, possibly because we cut the sweet potato a little too big and they took longer to cook, but even with a very thick sauce this curry was delicious. We used Quorn 'chicken' fillets instead as we're vegetarian but this curry still tasted wonderful. Possibly one of the best curries I've tasted in a while and especially good as my partner can't handle spice at all!
YummyMummy94
30th Dec, 2016
Based on the comments i did the following 'tweaks': - browned 1 onion & two garlic gloves - 3 tbsps of curry paste - 400g of pre cooked chicken breast pieces - 250ml of chicken stock - boiled the sweet potatoes beforehand for 5-7 mins - added smoked paprika & turmeric - left to cook for 40 mins before adding veg and sweet potatoes at the end. It didn't turn out hot at all probably due to the curry paste used, but I did not mind at all since it was for my son as well as my partner. I will definitely be making this again, with the tweaks.
Charl1e84
10th Dec, 2016
5.05
This was absolutely delicious. Made it for my boyfriend who had never had lentils and he loved it. I boiled the sweet potato separately for 5-7 mins as suggested by others and added onion and garlic with the curry paste. Will definitely make again.
agirlnamedfia
12th Nov, 2016
5.05
Have made this tons of times, huge fan, it's incredibly delicious. It's perfect for us, since we're not too big on spicy food, and it's healthy! I usually add a bit more curry paste, and omit the lentils, since we're not a big fan. It does take longer than 15 minutes to thicken, but when I'm short on time, I usually mix a teaspoon of cornstarch with some cold water and toss that in, thickens right up! Family favourite, this one!
lizleicester
23rd Oct, 2016
5.05
Delicious recipe - even without the red lentils, which meant it was more like a lovely soup.
corgiman
27th Sep, 2016
As i live alone i would have to freeze some of this, Is it ok to freeze?
agirlnamedfia
12th Nov, 2016
5.05
It definitely freezes well. We always have leftovers and put them in the freezer. It's even spicier the second around too!
laurathorp
23rd Sep, 2016
3.8
I've made this curry so many times now because it is simply so delicious and a proper all round people pleaser as it is very mild. I add two red onions & mushrooms in mine. I also season with curry power, turmeric and a sprinkle of masala
SproutLover's picture
SproutLover
18th Sep, 2016
2.55
Too spicy for my kids apparently. Maybe it was the paste I used. Grown ups thoroughly enjoyed it. I added extra chicken breasts , the sauce was not watery at all. simmered for 40 mins.
SproutLover's picture
SproutLover
17th Sep, 2016
2.55
I used Patak's mild curry paste. My children wasted it. they said it was too spicy. Even with a dollop of yogurt they still wouldn't eat it, so I did. It was delish.

Pages

milesaway
9th Jan, 2015
Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?
HaroldNHulsey
19th Dec, 2015
True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.I have some good work experience with a http://resumeplus.us/resume_writing_services.php and my words are clearly based on what I felt through such processes in the past.