Chicken, sweet potato & coconut curry

Chicken, sweet potato & coconut curry

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(329 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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6th Dec, 2013
Delicious! I followed the recipe to the letter except that I used 3 tsp of curry paste and added a splash of fish sauce. Super easy to make and so tasty!
13th Oct, 2013
Great, quick, tasty & nutritious meal. I swapped 1 sweet potato for some cauliflower. Every one loved it. Will definitely make again.
12th Oct, 2013
Just had this in big bowls of delicious warming portions. Didn't need rice (or other carbs) because the lentils and sweet potato were lovely and filling.
9th Oct, 2013
can you freeze this curry?
1st Aug, 2013
I loved this. It's perfect if like me, you can't deal with spicy food and just want a very mild curry. I added cornflour near the end as mine came out really thin. Even better reheated the next day with poppadoms and rice :)
16th Jul, 2013
delicious creamy curry and easy to make too, made it many times.
14th Jul, 2013
Easy, fast and really delicious, not spicy though. I halved the recipe and pre-cooked the potato a bit. Didn't use the peas either, but used Swiss chard (just the green parts of the leaves, torn) instead. It gave the dish a lovely earthy taste. Also used black lentils instead of red and it worked just fine (and looked cute, with the small black dots scattered around).
10th Jul, 2013
Thought it had some nice flavours. Next time I will use a hotter curry paste, and more of it. Great for kids though.
10th Jul, 2013
Delicious! Used around 2 tablespoons of hot Madras paste and a red Scotch Bonnet, still wasn't overwhelmingly spicy due to the coconut milk. Used additional stock as the sauce does thicken quite a bit with the lentils and potato. Left out the peas but added spinach and coriander (and a sneaky squirt of ketchup as felt it needed a hint of tomato/sweetness). Served with basmati rice and line wedges, am making this again tonight for the second time in as many weeks - try it!
4th Jul, 2013
Cooked this last night- I left out the lentils and only used one large sweet potato that I chopped into small chunks. I also boiled these before adding to the curry at the end as was worried they would take a while too cook through. I used half the coconut milk and less stock so it was less runny, used more curry paste also and added a chilli. Was delicious!! Served with Basmati rice! Yum!


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