Chicken, Sweet Potato & Coconut Curry Recipe
Introduction
This chicken, sweet potato, and coconut curry is a comforting, flavorful dish perfect for a cozy dinner. With tender chicken and creamy coconut milk, it’s both easy to make and satisfying.
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 let it simmer gently for 15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Step 4: Stir in the frozen peas, bring the curry back to a boil, then simmer for another 4-5 minutes until the peas are heated through.
- Step 5: Taste and season with salt and pepper as needed before serving.
Tips & Variations
- For extra heat, add a pinch of chili flakes or use a spicier curry paste.
- Swap chicken for chickpeas or tofu to make this dish vegetarian.
- Serve with steamed rice or warm naan bread to complete the meal.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Avoid freezing as the peas and sweet potatoes may change texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils?
Red split lentils work best as they cook quickly and soften nicely, but you can substitute with yellow lentils if needed. Just adjust cooking time accordingly.
Can I prepare this curry in advance?
Yes, you can make the curry a day ahead and store it in the fridge. The flavors develop well overnight, but add the peas fresh just before reheating for best texture.
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Chicken, Sweet Potato & Coconut Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful chicken curry featuring tender chicken breast, sweet potatoes, and red split lentils simmered in a rich coconut milk and mild curry paste sauce, finished with sweet peas for a nutritious and comforting meal.
Ingredients
Main 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: In a deep frying pan or wok, heat 1 tablespoon of sunflower oil over medium heat. Stir in 2 teaspoons of mild curry paste and fry for 1 minute to release the flavors.
- Add Chicken, Sweet Potatoes, and Lentils: Add the bite-sized pieces of chicken breast, peeled and chopped sweet potatoes, and 4 tablespoons of red split lentils to the pan. Stir well to coat all the ingredients evenly with the curry paste.
- Pour in Liquids and Simmer: Pour in 300ml of chicken stock and a 400ml can of coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes until the chicken is cooked through and the sweet potatoes are tender.
- Add Peas and Finish Cooking: Stir in 175g of frozen peas, bring the curry back to the boil, and simmer for an additional 4-5 minutes until the peas are cooked and heated through.
- Season and Serve: Taste the curry and season to your preference with salt and pepper. Serve warm with rice or flatbread of your choice.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the amount of curry paste based on your spice preference; use more for extra heat or less for mild flavor.
- If you prefer a thicker curry, reduce the amount of chicken stock slightly or simmer longer to thicken.
- This dish pairs well with basmati rice or naan bread.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chicken curry, sweet potato curry, coconut curry, easy curry recipe, weeknight dinner, one pot curry
