Chicken, Sweet Potato & Pea Curry Recipe

Introduction

This chicken, sweet potato, and pea curry is a comforting and flavorful dish that combines tender chicken with sweet, hearty vegetables in a creamy coconut sauce. It’s perfect for a warming weeknight meal that’s both nutritious and satisfying.

Ingredients

• 1 tbsp rapeseed oil
• 1 tbsp Korma paste
• 2 skinless chicken breast fillets, each cut into 8-10 pieces
• 320g sweet potatoes, chopped into bite-sized pieces
• 6 tbsp red lentils
• 325ml can light coconut milk (freeze the rest for later)
• 200g frozen peas
• 220g cherry tomatoes
• 300g cooked rice or roti, to serve

Instructions

1. Step 1: Heat the rapeseed oil in a deep frying pan or wok over medium heat. Stir in the Korma paste and fry for about 30 seconds until fragrant.
2. Step 2: Add the chicken pieces to the pan and stir well to coat them in the paste.
3. Step 3: Add the chopped sweet potatoes and red lentils, stirring continuously to mix everything with the curry paste evenly.
4. Step 4: Pour in 300ml of water and the light coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the chicken and sweet potatoes are cooked through and the sauce has thickened slightly.
5. Step 5: Stir in the frozen peas, bring the curry back to the boil, and simmer for an additional 2 minutes.
6. Step 6: Add the cherry tomatoes and cook for 2 more minutes until they just soften.
7. Step 7: Serve the curry hot with steamed rice or warm roti.

Tips & Variations

• For extra depth, toast the Korma paste briefly before adding the oil.
• Substitute sweet potatoes with butternut squash for a different flavor.
• Use chicken thighs instead of breast for a juicier curry.

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, adding a splash of water or coconut milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegetarian?

Yes, you can replace chicken with extra vegetables like cauliflower or chickpeas and follow the same cooking steps for a delicious vegetarian version.

Can I use regular coconut milk instead of light?

Absolutely. Using regular coconut milk will make the curry richer and creamier, but it will also increase the fat content.

Chicken, Sweet Potato & Pea Curry Recipe

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★★★★★

4.8 from 102 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

A delicious and comforting chicken curry featuring tender chicken breast pieces cooked with sweet potatoes, red lentils, peas, and cherry tomatoes in a fragrant korma paste and coconut milk sauce. This dish is perfect for a nourishing weeknight meal served with rice or roti.

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Ingredients

Scale 1x2x3x

For the Curry

• 1 tbsp rapeseed oil
• 1 tbsp Korma paste
• 2 skinless chicken breast fillets, each cut into 8–10 pieces
• 320g sweet potatoes, chopped into bite-sized pieces
• 6 tbsp red lentils
• 325ml can light coconut milk
• 200g frozen peas
• 220g cherry tomatoes

To Serve

• 300g cooked rice or roti

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Instructions

1. Heat the Oil and Korma Paste: Heat 1 tablespoon of rapeseed oil in a deep frying pan or wok over medium heat. Stir in 1 tablespoon of korma paste and fry for 30 seconds until fragrant, releasing the spices’ aroma.
2. Add Chicken and Vegetables: Add the chicken pieces to the pan and stir to coat them in the paste. Then add the chopped sweet potatoes and 6 tablespoons of red lentils, stirring continuously to evenly coat everything with the korma paste.
3. Add Liquids and Simmer: Pour in 300ml of water and the entire 325ml can of light coconut milk. Bring the mixture to a boil, then reduce the heat and simmer gently for 15 to 20 minutes until the chicken is cooked through, the sweet potatoes are tender, and the sauce has thickened slightly.
4. Cook Peas and Tomatoes: Stir in 200g of frozen peas, bring back to a boil, and simmer for an additional 2 minutes. Then add 220g of cherry tomatoes and cook for 2 more minutes until the tomatoes soften slightly.
5. Serve: Serve the curry hot with 300g of cooked rice or roti for a complete and satisfying meal.

Notes

• You can freeze any leftover coconut milk for future use.
• Adjust the amount of korma paste to your preferred spice level.
• For a richer curry, use full-fat coconut milk instead of light coconut milk.
• Red lentils help thicken the sauce while adding extra protein and fiber.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: Chicken curry, sweet potato curry, korma paste, coconut milk curry, healthy chicken recipe, easy curry recipe