Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

  • 1
  • 2
  • 3
  • 4
  • 5
(322 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Dec, 2011
A big hit with 1 1/2 year old and me and my husband
15th Dec, 2011
I found this really easy to make. And it tasted delicious...if i do say so myself :o)
13th Dec, 2011
Really quick and easy to make, so perfect if you've got younger ones. I added a bag of baby spinach in at the end to pad it out a bit which was yummy and no extra stress.
7th Dec, 2011
Totally delicious. Very easy and good for mid week supper. You can make it more or less spicy with different types of curry paste.
18th Nov, 2011
really nice, swapped sweet potato for butternut squash as i had it in, made again as a veggie option and added mushroom and spring onions. Love this dish..great curry base with huge potential
3rd Nov, 2011
I have made many curries and this was excellent - so easy and quick to do. I made it then left it for a day and a half then reheated. Perfect make ahead food.
26th Oct, 2011
Very delicious, my three year old ate half of what i gave him so I was happy with that as an introduction to curry. Used half fat coconut milk, and was still good. Will def do again.
24th Oct, 2011
loved this, it did end up very watery though, i followed the recipe exactly but was still lovely.
22nd Oct, 2011
i loved it.. i dont really like curry but i tried this as i love sweet potatoe and chicken and was really creamy....even my husband and daughter loved it my hubby wants it a bit more spicy but said he would eat it again and he doesnt like sweet potatoe but did in this defo a winner curry for me....
21st Oct, 2011
Great family dish slightly bland and sweet potato may have been nicer mashed in. I used light coconut milk and sauce was a bit thin.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.