Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(364 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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15th Jul, 2011
Added some chopped red chilli to this when I added the peas, makes it a real curry! The sweet potatoes give it a really nice, different taste.
30th Jun, 2011
I´m on a diet so I leave out the coconut milk, but just befor serving stir in a low fat coconut yoghurt.....I´ve even used a coconut yoghurt with cereals and all the "bits" get lost in the works.
6th Jun, 2011
Made this for a quick Monday supper tonight - lovely and clean plates all round. Slightly upped the curry paste but loved the coconut/lentil base!
6th Jun, 2011
I made this early last week and froze it, then slowly defrosted and served it at the weekend to 17 people- mix of kids and adults and it was well complimented. I read the comments and doubled the curry paste, I also used chicken thigh fillets (to save money), I also cooked it for longer as I had such a huge pot. Fabulously tasty easy recipe (no chopping of onions whoopie, and much appreciated by my son who hates onions). Very quick to do, so long as you have time to simmer. I will regularly be making this, and doubling the quantities so I can pop a batch in the freezer.
26th May, 2011
Really enjoyed this.
26th May, 2011
Added chick peas for more flavour, superb
22nd May, 2011
This is a really nice curry to make and so easy,i have to say though i added coriander as it didnt have much flavour without it. It was much better then and we really enjoyed it. Looking forward to making it again very soon.
13th May, 2011
Nice enough. Nothing special. Wouldn't have thought to use lentils, but proved to be a nice addition.
30th Apr, 2011
very very tasty! almost has a peanut taste. best made with pataks jalfrezi paste. really quick and easy
16th Apr, 2011
Delicious, quick & easy. I forgot to buy lentils but didn't miss them from the end result. I also used more curry paste than stated as it wasn't quite curry-ish enough with the 2 tbsp.


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