Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry

Serve this mildly spiced curry with rice noodles, basmati rice or Naan bread to introduce your kids to curry

Yields: 6 servings


  • 2 tbsp olive oil
  • 2 tbls mild curry paste
  • 1 onion, diced
  • 1 tbls. minced garlic
  • 3 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 3 medium-sized sweet potatoes, peeled and cut into bite-size pieces
  • 1 cup riced or chopped cauliflower
  • 3 cups chicken broth
  • 1- 12 oz can full fat coconut milk
  • 2 cups frozen peas
  • 1 tsp. salt, to taste
  • 1/2 tsp. pepper to taste
  • 1 Tbls lime juice
  • cilantro, to finish


  1. Heat the oil in a deep pan.
  2. Stir in the curry paste, onion and garlic and heat for 1 minute.
  3. Add the chicken, sweet potatoes and lentils and stir to coat in the paste.
  4. Pour in the broth and coconut milk. Bring to the boil, then simmer for 15 minutes.
  5. Pour in the peas, bring back to the boil and simmer for a further 4-5 minutes.
  6. Season with lime and cilantro to taste before serving.