Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(314 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 (329)

agirlnamedfia's picture
5

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's picture
5

Delicious recipe - even without the red lentils, which meant it was more like a lovely soup.

corgiman's picture

As i live alone i would have to freeze some of this, Is it ok to freeze?

agirlnamedfia's picture
5

It definitely freezes well. We always have leftovers and put them in the freezer. It's even spicier the second around too!

laurathorp's picture
3.75

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
2.5

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
2.5

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.

willow81's picture
5

I add a little more curry paste, but aside from that this recipe is perfect. I cook it in a large cast iron wok with a glass lid, and I've had no problems with cooking times or consistency as others seem to have had.
This is a regular meal in my house and is excellent comfort food.

lurvlyloz's picture
5

Really enjoyed this dish. Followed it exactly but did cook it for long. More like 35 minutes. I used a tikka past. Was flavoursome and not too spicey so good for all the family. Will definitely become a favourite

ElizabethBd's picture

I was in a haste and my laptop battery died and therefore I added 2 tbsp of mild curry powder and fried the chicken for 3mins. I don't like it raw in a curry sauce. The taste is incredibly good and as per usual I will let it boil for at least 40 mins until it thickens.

MaeveW's picture
5

Absolute success; big hit with 8 month old daughter (she ate chunks of chicken and sweet potato) and husband too. Will add 200ml of stock next time for a thicker curry.

BiaBia's picture
3.75

Loved this recipe. Easy to make and very tasty. Prefer a thicker curry so added more lentils. Yum.

beatonbabes's picture
2.5

I par boiled the sweet potato for 5 mins before using them, fried a large onion before adding the chicken, omitted the lentils and added 3 tablespoons of curry paste and a teaspoon of cornflour. It was lovely but quite a variation on the original recipe.

Mazi's picture

Really great recipe, I changed it ever so slightly and marinated the cut chicken fillets in tsp paprika & gram masala then left in the fridge for 3 hours. Advice if the sauce is too runny, let it simmer for as long as the desired consistency. Definitely a great mid week dinner that doesn't require any fancy ingredients!

LeighLV's picture

I made this exactly to the recipe (unusually for me!) and it came out great.
It is very mild but I wanted it to be as I was trying it out on my picky 7 yr old (who ate the lot!)

Lavadude's picture
5

This is a lovely, tasty and very easy curry to make. As many others have suggested, I used 3tbps of paste (Balti paste from Sainsbury), and use frozen mixed veg (green beans, carrots, peas and sweetcorn)

Curry never comes out watery for us. I can only think that you need to ensure you simmer it vigorously to ensure enough liquid evaporates off, as it comes out lovely and thick for us.

This is a family favourite now.

Darren Holmes's picture
3.75

I've been cooking this curry for many years now - and it makes a great meal on Christmas Eve!

Very simple to make and always goes down a treat. I've served this dish to many different people and everyone has loved it.

Natalietia's picture

This is a regular dinner in our house, even my two children (8 & 4) love it!. I do put less curry paste in it, but it were just myself and husband eating it I'd have it as the recipe states. Occasionally I have add to add a little corn starch to thicken the sauce but it's still a very tasty dish!

vgebrev's picture
3.75

This came out absolutely delicious, but after reading through others' comments, here are some changes I made:
- I used 3 Tbsp paste
- I used 250ml of chicken stock, and still had to use 2 Tbsp of cornstarch to thicken it up
- I boiled the sweet potatoes for an additional 5-10min for extra softness
(I also added a largely diced onion)

Assignmentwriting's picture

These recipe of coconut curry and chicken is so simple and easy to make..I will going to bookmark this website for more recipes like these..

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Questions (1)

milesaway's picture

Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?

Tips (1)

HaroldNHulsey's picture

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.