Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(324 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
  • 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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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.
18th Feb, 2012
Great recipe! I have also added couple spoons of brown lentils, extra spoon of curry paste and used less coconat milk as I didnt have low fat and it is usually too heavy for us. Still came out delicious. Thanks
7th Feb, 2012
Very nice. Added more curry paste to give it more kick. Will make this again as very quick easy & tasty
1st Feb, 2012
Great curry...winter warmer....quick, simple and very tasty!!!
23rd Jan, 2012
Easy and lovely. Added fresh spinach at the same time as the peas. Next time I will try a spicier paste as we like a bit more of a kick. My husband thinks it would taste great whizzed in the blender and served as soup.
5th Jan, 2012
This recipe was yummy - however we used medium curry paste and it definately needed more of a kick! Perhaps try added hot curry sauce instead...
2nd Jan, 2012
I made this for tea tonight and even my 13 year old daughter who will not try anything different ate every bit, absolutely delicious


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