Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(361 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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jennabush's picture
26th Mar, 2015
No! 1) The Curry paste isn't nearly enough 2) the chicken stock and coconut milk make it way too watery (this can, of course, be improved by adding cornstarch, but this won't save the curry, trust me) 3) The sweet potato will not be ready, and will be half-cooked at best Just no. First disappointing recipe from bbcgoodfood and I've tried plenty.
11th Mar, 2015
It seems that everyone who has rated this recipe as 5 stars has had to change it in someway. Not surprised as it's too watery, the sweet potato wasn't cooked and 2 teaspoons of curry paste is nowhere near enough. As a 'recipe' it's terrible due to the incorrect measures and cooking times. Basically it's 'add curry paste, meat, coconut milk and vegetables' which is the basis for most curries and even written on the back of most curry jars. Disappointed in the recipe and disappointed that people have been rating this highly. Other recipes on this site are great and have the ratings to match. This one skews the trend sadly.
28th Mar, 2015
I agree that you have to tweak the recipe a bit, but isn't that always the case? I think that the recipe offers at least some ideas to start with. For example I like eating really spice food, so a "mild curry" wasn't an option for me to begin with. What is it with the sweet potato? If it wasn't cooked yet, why not let it simmer for a couple more minutes? Every kitchen equipment is different, so you'll have to just taste the food before serving.
20th Feb, 2015
Made this recipe so many times. So delicious!
31st Oct, 2014
Very easy recipe to start off with. It was my first ever curry I made :) I substituted the coconut milk with passata to make it slightly healthier but I definitely prefer it with the coconut milk! I also added other vegetables! I also think the sweet potato needs to cook for longer than stated as it was hard when I tried to eat mine and had to put it back and cook it again!
16th Oct, 2014
I have made this before and it was quite bland so i took on other comments about putting more curry paste in. I put 3 tablespoons instead of teaspoons, added chilli flakes and put a splash of tabasco sauce in. Also i found that the curry was very watery so i added 3 tablespoons of cornflour and the finished product was delicious!
17th Sep, 2014
This is amazing. One of the most delicious curries I have ever made and so easy! I used 3 tablespoons of curry paste (it needs) it and not the 2 teaspoons the recipe advises. Other than that, followed it to a tee. Highly reccomended.
16th Sep, 2014
Made this for my boyfriend last night, was a great success. Glad he enjoyed it as his mother is Malaysian and makes a great curry. It was not as spicy as I would have liked and I would probably use only one sweet potato next time. Still, a lovely easy to make curry.
7th Jun, 2014
My husband - who, by his own admission is far from the most experienced cook in the world - made this for our dinner and added some creamed coconut to make it lovely and rich, it was a huge success and I would highly recommend it. I think he'll be making it again! ;-)
Angelica Mercie...
9th May, 2014
Made this using double the amounts and substituted the 2nd can of coconut milk for creamed coconut... made it so creamy! I omitted the peas but I'm sure they would taste wonderful with this recipe. I suppose you can omit the sweet potato and or lentils but I added them and the result was truly wonderful! It is also very very easy to make! I made my own curry paste following this recipe.


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