Chicken, Sweet Potato & Coconut Curry Recipe
Introduction
This chicken, sweet potato & coconut curry is a comforting and flavorful dish that combines tender chicken with creamy coconut milk and sweet, hearty sweet potatoes. It’s perfect for a cozy weeknight meal that feels special but is easy to prepare.
Ingredients
- 1 tbsp sunflower oil
- 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
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
Instructions
- Step 1: Heat the sunflower oil in a deep frying pan or wok over medium heat. Stir in the mild curry paste and fry for 1 minute until fragrant.
- Step 2: Add the chicken pieces, sweet potatoes, and red split lentils to the pan. Stir well to coat everything evenly in the curry paste.
- Step 3: Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce the heat and simmer gently for 15 minutes, allowing the sweet potatoes to soften and flavors to meld.
- Step 4: Add the frozen peas, bring back to the boil, then simmer for a further 4–5 minutes until the peas are heated through and tender.
- Step 5: Season the curry to taste with salt and pepper, then serve hot with rice or naan bread.
Tips & Variations
- For extra heat, add a chopped fresh chili or use a spicier curry paste.
- Swap chicken for chickpeas and omit the stock for a vegetarian version.
- Add fresh coriander or a squeeze of lime juice before serving for a fresh finish.
- Try one of our other curry recipes like Easy Thai prawn curry, Very quick chicken curry, or One-pot mushroom and potato curry for new flavors.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock if needed to loosen the sauce. This curry can also be frozen for up to 2 months—defrost overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chicken cuts?
Yes, you can use chicken thighs or drumsticks cut into pieces; they will add more flavor and remain tender, but adjust cooking time slightly if using bone-in pieces.
Do I need to soak the red split lentils before cooking?
No, red split lentils cook quickly and do not require soaking. They will soften during the simmering time and help thicken the curry sauce.
Print
Chicken, Sweet Potato & Coconut Curry Recipe
- Total Time: 34 minutes
- Yield: 4 servings 1x
Description
A comforting and flavorful chicken, sweet potato, and coconut curry made with tender chicken pieces, sweet potatoes, red lentils, and creamy coconut milk, simmered to perfection in a fragrant mild curry paste. Perfect for a hearty and nutritious meal that combines warmth and subtle spice.
Ingredients
Ingredients
- 1 tbsp sunflower oil
- 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
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
Instructions
- Heat the oil and curry paste: Heat the sunflower oil in a deep frying pan or wok over medium heat. Stir in the mild curry paste and fry for 1 minute to release its aroma.
- Add chicken, sweet potatoes, and lentils: Add the bite-sized chicken pieces, peeled and diced sweet potatoes, and red split lentils to the pan. Stir well to coat everything evenly with the curry paste.
- Pour in stock and coconut milk: Pour in the chicken stock and coconut milk. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
- Simmer the curry: Once boiling, reduce the heat to maintain a gentle simmer. Cook for 15 minutes, allowing the chicken to cook through and the sweet potatoes and lentils to soften.
- Add peas and finish cooking: Stir in the frozen peas, bring the curry back to a boil, then reduce heat and simmer for an additional 4-5 minutes until peas are heated and tender.
- Season and serve: Taste the curry and season with salt and pepper as needed. Serve hot, ideally with rice or naan bread.
Notes
- For a spicier version, substitute the mild curry paste with a hot curry paste of your choice.
- You can substitute chicken breasts with thighs for a juicier texture.
- If preferred, substitute the red split lentils with yellow lentils or omit them for a lentil-free version.
- This curry can be served with steamed basmati rice or naan bread for a complete meal.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chicken curry, sweet potato curry, coconut curry, easy chicken recipe, mild curry, one-pot curry
