Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(335 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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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
SproutLover's picture
18th Sep, 2016
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
17th Sep, 2016
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.
10th Jul, 2016
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.
9th Jul, 2016
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


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