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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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
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.


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