Chicken, Sweet Potato & Pea Curry Recipe

Introduction

This chicken, sweet potato, and pea curry is a hearty, flavorful dish perfect for a comforting weeknight dinner. It combines tender chicken with sweet potatoes and a creamy coconut sauce, enriched with vibrant peas and tomatoes. Ready in under 40 minutes, it’s a satisfying meal served best with rice or roti.

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 30 seconds until it becomes fragrant.
2. Step 2: Add the chicken pieces to the pan, stirring to coat them evenly in the paste.
3. Step 3: Add the chopped sweet potatoes and red lentils, continuing to stir so everything is coated with the curry paste.
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 potato are cooked through and the sauce has thickened slightly.
5. Step 5: Stir in the frozen peas, bring the curry back to a boil, then simmer for 2 more minutes.
6. Step 6: Add the cherry tomatoes and cook for an additional 2 minutes before serving.
7. Step 7: Serve the curry hot with steamed rice or warm roti.

Tips & Variations

• For extra warmth, add a pinch of chili powder or fresh chopped chili with the Korma paste.
• Swap red lentils for yellow lentils or skip them for a lighter curry.
• Use coconut yogurt instead of coconut milk for a tangier flavor.
• Add fresh coriander leaves just before serving to brighten the dish.

Storage

Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry can also be frozen for up to 1 month; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes instead of fresh?

Yes, frozen sweet potatoes will work well. Add them slightly earlier in the cooking process to ensure they become tender.

Is this curry spicy?

This curry is mild thanks to the Korma paste, which is typically creamy and gentle. You can easily add chili to increase the heat if desired.

Chicken, Sweet Potato & Pea Curry Recipe

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★★★★★

4.7 from 96 reviews

• Author: Hailey
• Total Time: 35-40 minutes
• Yield: 2 servings 1x

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Description

A flavorful and hearty chicken curry featuring tender sweet potatoes, red lentils, and sweet peas simmered in a fragrant korma coconut sauce. This comforting dish is perfect served with steamed rice or roti for a wholesome meal.

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Ingredients

Scale 1x2x3x

Main 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

To Serve

• 300g cooked rice or roti

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Instructions

1. Prepare the base: Heat 1 tablespoon of rapeseed oil in a deep frying pan or wok over medium heat. Add 1 tablespoon of korma paste and fry for 30 seconds until fragrant to release the flavors.
2. Add and coat the chicken: Stir in the chicken breast pieces, ensuring they are well coated with the curry paste.
3. Add sweet potatoes and lentils: Add the chopped sweet potatoes and 6 tablespoons of red lentils to the pan. Stir continuously to coat all ingredients with the paste.
4. Add liquids and simmer: Pour in 300ml water and the entire can of 325ml light coconut milk. Bring the mixture to a boil, then reduce heat and simmer gently for 15-20 minutes or until the chicken is cooked through, the sweet potatoes are tender, and the sauce has thickened slightly.
5. Add peas and cook: Stir in 200g frozen peas. Return the curry to a boil, then simmer for an additional 2 minutes to cook the peas.
6. Add tomatoes and finish: Add 220g cherry tomatoes and cook for 2 more minutes to soften them slightly while maintaining their shape.
7. Serve: Serve the curry hot alongside 300g cooked rice or roti for a fulfilling meal.

Notes

• You can freeze the leftover coconut milk for future use.
• Adjust the amount of water to achieve your desired sauce consistency.
• For extra heat, add a pinch of chili flakes when frying the curry paste.
• Using pre-cooked rice or roti speeds up serving time.
• Ensure chicken is cooked through by checking it is no longer pink inside.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: chicken curry, sweet potato curry, korma, coconut milk curry, healthy chicken recipe, easy curry, weeknight dinner