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Chicken Sweet Potato and Lentil Curry

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A hearty and nutritious chicken curry made with tender sweet potatoes and protein-packed lentils, simmered in a spiced coconut curry sauce. Perfect for a comforting one-pot meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 medium sweet potato, peeled and diced
  • 1 cup dried red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 2 cups low-sodium chicken broth
  • Salt and pepper, to taste
  • Juice of 1/2 lemon (optional)
  • Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic and ginger; sauté for 1 minute until fragrant.
  3. Stir in curry powder, cumin, and turmeric; cook for 30 seconds.
  4. Add chicken and cook until browned on all sides, about 5 minutes.
  5. Add sweet potato, lentils, coconut milk, and chicken broth. Stir well to combine.
  6. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until lentils and sweet potato are tender.
  7. Season with salt, pepper, and lemon juice if using.
  8. Garnish with chopped cilantro and serve warm with rice or naan.

Notes

  • Use green or brown lentils for a firmer texture, adjusting cooking time accordingly.
  • For extra flavor, add a cinnamon stick or bay leaf during simmering.
  • This curry freezes well for meal prep or leftovers.

Nutrition

Find it online: https://ukfinda.com/chicken-sweet-potato-and-lentil-curry/