Why You’ll Love This Recipe

Chicken Sweet Potato and Lentil Curry is a hearty and wholesome one-pot meal that combines tender chicken, creamy sweet potatoes, and protein-rich lentils in a fragrant curry sauce. Perfect for busy weeknights or meal prepping, this comforting dish is easy to make, full of warm spices, and packed with nutritious ingredients.

ingredients

Chicken Sweet Potato and Lentil Curry (One-Pot)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs or breastssweet potatoes (peeled and cubed)dry red or green lentilsoniongarlicgingercrushed tomatoes or tomato pastacoconut milkchicken brothcurry powderground cuminpaprikaturmericsalt and pepperolive oilfresh cilantro or parsley (for garnish)

directions

Heat olive oil in a large pot or Dutch oven over medium heat.

Add chopped onion, garlic, and ginger. Sauté until fragrant and translucent, about 3-4 minutes.

Stir in curry powder, cumin, paprika, turmeric, salt, and pepper. Cook for another minute to bloom the spices.

Add cubed chicken and cook until lightly browned on all sides.

Add sweet potatoes, lentils, crushed tomatoes, and chicken broth. Stir well to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until lentils and sweet potatoes are tender.

Stir in coconut milk and simmer uncovered for an additional 5-10 minutes to thicken slightly.

Taste and adjust seasoning if needed.

Serve hot, garnished with chopped fresh cilantro or parsley.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesCooking time: 35-40 minutesTotal time: 50-55 minutes

Variations

Use chickpeas or black beans instead of lentils for a different texture.

Swap chicken for tofu or keep it all-vegetarian by omitting meat.

Add spinach or kale at the end for extra greens.

Make it spicier with fresh chili or cayenne pepper.

Use light coconut milk for a lighter version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat, adding a splash of water or broth if needed.This dish also freezes well for up to 3 months—thaw in the fridge before reheating.

FAQs

Can I use canned lentils?

Yes, but reduce the broth slightly and add them later in the cooking process since they’re already cooked.

What kind of chicken works best?

Boneless, skinless chicken thighs are preferred for tenderness, but chicken breast works too.

Do I need to soak the lentils?

No soaking is required for red or green lentils—just rinse before using.

Is this curry spicy?

It has a mild to medium warmth, but you can adjust the spice level to your liking.

Can I make it in a slow cooker?

Yes, add all ingredients except coconut milk and cook on low for 6-7 hours, then stir in coconut milk at the end.

How do I make it vegetarian?

Simply leave out the chicken and use vegetable broth instead.

Can I serve this with rice?

Absolutely, it pairs wonderfully with steamed rice or naan bread.

What if I don’t have coconut milk?

You can use cream or plain yogurt, though the flavor and richness will vary.

Can I double the recipe?

Yes, it scales up well for larger batches or meal prep.

Can I make this ahead?

Yes, flavors deepen over time, making it perfect for make-ahead meals.

Conclusion

Chicken Sweet Potato and Lentil Curry is a nourishing, one-pot wonder that’s as satisfying as it is easy to prepare. With a perfect balance of protein, fiber, and flavor, it’s a meal you’ll come back to time and time again—especially when you’re craving something cozy and nutritious.