Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(341 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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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.
11th May, 2017
An average minus curry IMHO
kasiakoczwara's picture
2nd May, 2017
Total hit! Added a few tweaks as stated in previous comments, but definitely a keeper!
28th Apr, 2017
Great recipe! Delicious and effortless. I just doubled the quantity of curry paste to make it more flavoursome. Will add on onion and garlic next time as suggested by other users.
lottylouby's picture
17th Mar, 2017
This was very easy & lovely. Altered as suggested; ie; pre boiled potatoes, fried an onion&garlic, increased paste quantity, reduced stock & simmered for longer to reduce. Worked well and made a lovely thick creamy curry. This would work well as a veggie curry i reckon, by adding extra veg and could even use quorn. Will definitely make again.
6th Mar, 2017
I absolutely loved this dish (especially the coconut flavour). I followed the tips on here.
7th Feb, 2017
Waw! This was excellent ! I could not get enough of it! I added one garlic clove, crushed, and used jalfrezi curry paste. I didn't have lentils so I did not add them. I left it simmer for about half an hour and served it with basmati rice! An absolute triumph! Going right in my list of all time favourite recipes!!
19th Jan, 2017
Fab recipe - Cheap, quick and easy to cook. I used frozen veg instead of the peas, and also butternut squash instead of sweet potato (make sure you roast it slightly first). Korma paste also works really well.


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.