Chicken Sweet Potato and Lentil Curry
This Chicken Sweet Potato and Lentil Curry is a flavorful, nutritious, and easy-to-make dish that combines tender chicken, sweet potatoes, and creamy coconut milk with aromatic spices. Perfect for weeknights or meal prep, this one-pot recipe is ready in under 45 minutes and serves 4.
Ingredients
- 1 pound chicken thighs or breasts diced
- 2 medium sweet potatoes peeled and cubed
- 1 cup red lentils rinsed
- 1 can 13.5 oz coconut milk
- 2 cups vegetable stock
- 2-3 tablespoons curry paste or curry powder
- 1 large onion diced
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 tablespoon cooking oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional Garnishes:
- Fresh spinach, cilantro, or lime wedges
Instructions
Sauté the Aromatics
- Heat oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
Cook the Chicken
- Add the chicken and sear until lightly browned on all sides.
Spice It Up
- Mix in the curry paste, turmeric, and cumin. Stir well to coat the chicken and aromatics, cooking for 1-2 minutes.
Simmer the Curry
- Add sweet potatoes, lentils, coconut milk, and vegetable stock. Stir to combine. Bring to a boil, then lower to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
Add Greens (Optional)
- If using spinach, stir it in during the last few minutes of cooking.
Adjust Seasoning
- Taste and adjust with salt, pepper, or chili flakes for heat.
Serve
- Serve hot, garnished with cilantro or a squeeze of lime, alongside steamed rice or naan.