Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(431 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 breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes, 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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, questions and tips

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28th Apr, 2019
Made this last night and quite enjoyed it. Great as an all round, quick meal. I added an onion to mine, softened it before I followed instructions. Took the advice of doubling the mild curry paste and lentils and it worked out well. I let it simmer for an extra 10 minutes just to soften the sweet potato a little more, but I think that is simply the size I cut them. The extra simmer doesn't impact the flavour, just reduces the liquid a little and something to take into account if you're preparing to serve it with rice. Will definitely take the recommendation of adding ginger to the mix!
24th Feb, 2019
Delish. I just used minced garlic and ginger with mild curry powder. Could do with more of a kick for me but my boyfriend isn't too keen on spice! Also added mini corn for a bit of crunch and I used quorn chicken pieces to make it veggie. If you leave it to simmer for long enough the sauce gets lovely and thick.
Dana Krumina's picture
Dana Krumina
25th Nov, 2018
Love this curry, just doubled red lentils and mild curry paste, added a tbsp of paprika and turmeric.Yum!
6th Nov, 2018
Delicious. However, I added cornflour to thicken up the sauce.
Heidi Bennett's picture
Heidi Bennett
18th Aug, 2018
Used a sachet of Massaman curry paste instead and added onions. Didn't need to parboil potatoes when cut into bitesize chunks and didn't use lentils... Delicious!
24th Feb, 2018
This is delicious - warming and tasty. Always comes out as soup, which is fine!
5th Feb, 2018
I regularly make this curry for the family. Quick, easy and loads of veg in. A winner with everyone.
16th Jan, 2018
can I freeze this?
Dee Jones's picture
Dee Jones
29th Dec, 2017
It definitely needed something so I added some salt and about a tablespoon of brown sugar. Fish sauce could also be added. Once I added some stuff it was real good
16th Nov, 2017
I absolutely loved this recipe. All I changed was doubled the amount of lentils, put in 4 TABLESPOONS of Patak's masala curry paste, and cooked until the sweet potato was done. Definitely don't need to par boil if you cube it. Total hit in our house! YUM.


9th Jan, 2015
Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?
1st Oct, 2017
I doubled the amount of paste to give it a bit more depth. I used tikka masala paste as I think korma would have been too bland. Something with a little more heat might be nice as the sweet potato and coconut both make it very mild. Cheap and easy, I'm looking forward to having it again.
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 and my words are clearly based on what I felt through such processes in the past.
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