Description

A hearty, flavorful one-pot curry made with tender chicken, sweet potatoes, and lentils simmered in aromatic spices. Perfect for a wholesome weeknight meal.

Ingredients

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
500g chicken breast or thighs, diced
2 medium sweet potatoes, peeled and cubed
1 cup red lentils, rinsed
400ml can chopped tomatoes
400ml can coconut milk
2 cups chicken stock
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
Add garlic and ginger, cooking for another minute.
Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
Add chicken and cook until browned on all sides.
Add sweet potatoes, red lentils, chopped tomatoes, coconut milk, and chicken stock. Stir well.
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and sweet potatoes are tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

Notes

Can be made ahead and stored in the fridge for up to 3 days.
Use boneless chicken thighs for a juicier texture.
Add chopped spinach or kale at the end for extra greens.