Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(367 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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3rd Dec, 2015
This is a lovely, tasty and very easy curry to make. As many others have suggested, I used 3tbps of paste (Balti paste from Sainsbury), and use frozen mixed veg (green beans, carrots, peas and sweetcorn) Curry never comes out watery for us. I can only think that you need to ensure you simmer it vigorously to ensure enough liquid evaporates off, as it comes out lovely and thick for us. This is a family favourite now.
Darren Holmes
6th Nov, 2015
I've been cooking this curry for many years now - and it makes a great meal on Christmas Eve! Very simple to make and always goes down a treat. I've served this dish to many different people and everyone has loved it.
Natalietia's picture
22nd Oct, 2015
This is a regular dinner in our house, even my two children (8 & 4) love it!. I do put less curry paste in it, but it were just myself and husband eating it I'd have it as the recipe states. Occasionally I have add to add a little corn starch to thicken the sauce but it's still a very tasty dish!
13th Aug, 2015
This came out absolutely delicious, but after reading through others' comments, here are some changes I made: - I used 3 Tbsp paste - I used 250ml of chicken stock, and still had to use 2 Tbsp of cornstarch to thicken it up - I boiled the sweet potatoes for an additional 5-10min for extra softness (I also added a largely diced onion)
30th Jul, 2015
These recipe of coconut curry and chicken is so simple and easy to make..I will going to bookmark this website for more recipes like these..
22nd Jun, 2015
I only gave this recipe a 4 star rating because I made tweaks to it, but with those tweaks it's definitely 5 stars! At the start of the method I browned a finely chopped onion and 2 garlic gloves, then added the paste, however like others I added 3 tablespoons of it. I par boiled the sweet potato beforehand as I was worried it wouldn't cook and added it a minute or 2 before adding the frozen peas. I also left out the chicken stock as this really isn't necessary at all. To stop it being too bland, which I feared it would be, I marinated my chicken in a natural yoghurt spiced with paprika and garam masala and used chicken thigh fillets for more flavour. I also added a good sprinkling of paprika, approx 1 teaspoon and even more garam masala, approx 1 tablespoon but best to do it by taste, to the sauce in the 15 minute simmer stage. The result was an absolutely gorgeous curry with a bit of spice but not too hot. I am making it again this weekend as it went down so well and is a firm favourite now, with the tweaks of course
31st Dec, 2015
This sounds gorgeous but also a lot more effort!
Miss Brodie
25th May, 2015
I made this yesterday and everyone thought it was delicious and from my point of view quick and easy. I cooked it in the morning ready to be heated up later. Based on other comments I held off the chicken stock but ended up adding a few tablespoons when I reheated it. I also used 3 tablespoons of curry paste. I used cooked chicken as I had roasted one earlier. I forgot to add the peas but put an onion in . Served with wild rice, home made chapattis, poppadoms and chutney. Will definitely make it again and will make a vegetarian option for my veggie friends.
4th May, 2015
The 1st time I made this dish it turned to be watery but I loved the taste. This time I added 3 spoons of curry paste, only 250ml of chicken stock and added coconut milk at the end together with peas. It turned to me nice and creamy!
27th Apr, 2015
The only 'tweaks' I make are that I add about 2tbsp of curry paste instead of 2tsps (but this obviously depends on the paste and your personal preference), and I add lots more vegetables. Very quick, easy, and tasty; my husband has been known to ask me to cook it twice in one week.


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