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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29th Apr, 2012
Very nice - just right for my boyfriends taste but a little mild for mine. I used chicken leg meat (boiled first, then pulled the meat off the bone and added to the curry), tikka masala paste, no lentils and I added lime and corriander at the end. Very easy and quick
28th Apr, 2012
v nice and easy other people I added extra curry paste and a couple of chillis as I like my curry spicy...also added green beans, mushrooms and brocolli to pad it out...yummy! (Oh and used half fat coconut milk to keep calories down - still lovely)
21st Apr, 2012
Really easy to make and very tasty. Feeling very full now.
12th Apr, 2012
Lovely! The first curry I've made in ages, so easy to make and very tasty. Will def make it again.
7th Apr, 2012
Made this tonight for myself ( an indian cuisine lover) and my fiancee who doesnt like curry. It was delicious and the first curry my lady has ever eaten. Although a little mild for my taste buds it is an ideal starter into the world of Indian food.
7th Apr, 2012
the easiest curry I have ever made. No chopping onions !! Have e-mailed to my son at uni. Perfect for him.
3rd Apr, 2012
Perfect comfort food and takes no time at all to cook - would definitely recommend!
22nd Mar, 2012
this is absolutely gorgeous. the texture is lovely. I added garlic at the beginning for an extra kick.
18th Mar, 2012
Very nice, I doubled up all the ingredients, apart from the coconut milk and added chickpeas with the peas and spinach at the end. Very tasty. My toddler loves it too
19th Feb, 2012
This is a great simple curry recipe to make and tweak for different flavours. Tasted lovely and I can add or replace certain ingredients slightly to make it my own. The stock did make the curry a bit too thin though and I do like my currys quite thick.


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