Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(361 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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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.
16th Jan, 2017
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!
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.
10th Dec, 2016
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.
12th Nov, 2016
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!
23rd Oct, 2016
Delicious recipe - even without the red lentils, which meant it was more like a lovely soup.
27th Sep, 2016
As i live alone i would have to freeze some of this, Is it ok to freeze?
12th Nov, 2016
It definitely freezes well. We always have leftovers and put them in the freezer. It's even spicier the second around too!
23rd Sep, 2016
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


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