Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(335 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 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
    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
    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
    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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smutchie
16th Nov, 2017
5.05
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.
ChilliYoghurt
11th May, 2017
1.3
An average minus curry IMHO
kasiakoczwara's picture
kasiakoczwara
2nd May, 2017
5.05
Total hit! Added a few tweaks as stated in previous comments, but definitely a keeper!
dianaradeva
28th Apr, 2017
5.05
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
lottylouby
17th Mar, 2017
5.05
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.
headchefsarah
6th Mar, 2017
5.05
I absolutely loved this dish (especially the coconut flavour). I followed the tips on here.
Morrokina
7th Feb, 2017
5.05
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!!
little_lady
19th Jan, 2017
5.05
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.
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.

Pages

milesaway
9th Jan, 2015
Hiya - Can I use the slow cooker for this. Add all ingredients and leave on low/med all day?
danicquinn
1st Oct, 2017
3.8
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.
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.