Ready in: 50 minutes · Serves: 4 · Technique: Stovetop · Storage: Refrigerate for up to 3 days.Quick Answer
This Chicken, Sweet Potato, and Lentil Curry is a comforting, one-pot meal that brings warmth to your kitchen during the festive season.As the crisp autumn air settles over New York City, I can't help but get excited about the cozy, heartwarming dishes that fill my kitchen. With Thanksgiving and Christmas right around the corner, there's no better way to celebrate the season than by nurturing our bodies with a comforting meal. Today I'm sharing a rich and flavorful Chicken, Sweet Potato, and Lentil Curry that has become a staple in my home, especially during these brisk, festive months.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and comforting: Perfect for cozy autumn evenings with family and friends.
- Nutrient-packed: Loaded with protein, fiber, and vitamins from chicken, lentils, and sweet potatoes.
- Quick and easy: This one-pot dish comes together in just about 40 minutes!
- Freezable: Make a big batch and enjoy the leftovers for easy meals throughout the week.
- Flavorful: A delightful blend of spices that will tantalize your taste buds and keep you reaching for more.
Ingredients
Here's everything you'll need for this delicious curry:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 2 cloves garlic, minced
- A 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 sweet potato, peeled and diced into 1-inch cubes
- 1 cup red lentils, rinsed
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How to Make Chicken, Sweet Potato, and Lentil Curry (Step-by-Step)
This comforting curry is easy to make and packed with flavor. Follow these steps to create a warm dish perfect for autumn!
Step 1: Heat the Oil
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. The sizzle as it heats is music to my ears!
Step 2: Cook the Chicken
Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. The aroma that fills your kitchen will have people coming from blocks away!
Step 3: Sauté the Aromatics
Stir in the diced onion, garlic, and grated ginger. Cook until the onion becomes translucent, about 3 minutes. Every stir brings out the earthy depth of the garlic and the warmth of ginger.
Step 4: Spice it Up
Sprinkle in the curry powder, cumin, coriander, and cayenne. Stir continuously for about 1 minute until the spices are fragrant and well-coated on the meat, giving the dish a gorgeous, warm hue.
Step 5: Add the Vegetables
Toss in the diced sweet potatoes and red lentils, stirring to coat them in the spiced oil-it's a lovely dance of colors!
Step 6: Liquid Gold
Pour in the chicken broth and coconut milk, bringing everything to a gentle simmer. As it simmers, keep an eye on it, and watch how the coconut milk mirrors the sunset with its creamy allure.
Step 7: Cook Until Tender
Allow the curry to cook for about 25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are soft. The vibrant colors and comforting aroma signal that we're oh-so-close!
Step 8: Season to Perfection
Season with salt and pepper to taste. Feel free to elevate the flavor with a squeeze of lime juice; it adds a lovely brightness that you won't want to skip.
Step 9: Serve and Enjoy
Ladle the curry into bowls and garnish with fresh cilantro. Serve with warm naan or rice, savoring each spoonful while you bask in its warmth.
Common Mistakes to Avoid
- Using the Wrong Kind of Lentils: Red lentils are essential for this recipe as they cook quickly and break down, creating a creamy consistency. Avoid green or brown lentils that take longer to cook and won't yield the same texture.
- Skipping the Browning Step: Browning the chicken and aromatics is key to developing flavors. Don't rush this process; let them caramelize beautifully.
- Adding Too Much Liquid: Adjust the amount of broth if needed. You want a thick, hearty curry, not a soup.
Tips and Tricks for Success
- To add even more depth, try incorporating a splash of soy sauce or fish sauce during cooking.
- If you enjoy extra spice, feel free to toss in some chopped green chilies or a dash of hot sauce just before serving.
- This dish can be made in advance and tastes even better the next day as the flavors meld together beautifully!
Variations
- Swap chicken thighs for chicken breast or a plant-based protein for a vegetarian option.
- Substitute sweet potato with butternut squash or carrots for a different flavor profile.
- Replace coconut milk with almond milk for a lighter version.
- Add other vegetables like spinach or kale for extra nutrition.
How to Serve
- Ladle the curry into bowls and garnish with fresh cilantro.
- Serve with warm naan or rice for a complete meal.
- Accompany with lime wedges for an added burst of freshness.
Make Ahead and Storage
- Make Ahead: This curry can be prepared a day in advance; the flavors will deepen and improve.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove, adding a splash of water or broth if needed to loosen the consistency.
- Freezing: You can freeze the curry for up to 3 months; thaw it overnight in the fridge before reheating.
Recipe Notes / What I Learned
Balancing the spices in this curry is truly an art form; the interplay between the sweet potato and lentils is spectacular. Each batch I make teaches me something new about seasoning-it's all about finding that perfect harmony.Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~360 calories · 20g protein · 45g carbs · 12g fat
Recipe by:
Comforting Chicken, Sweet Potato, and Lentil Curry
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Stir in the diced onion, garlic, and grated ginger, cooking until the onion becomes translucent, about 3 minutes.
- Sprinkle in the curry powder, cumin, coriander, and cayenne, stirring continuously for about 1 minute.
- Toss in the diced sweet potatoes and red lentils, stirring to coat them in the spiced oil.
- Pour in the chicken broth and coconut milk, bringing everything to a gentle simmer.
- Allow the curry to cook for about 25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are soft.
- Season with salt and pepper to taste. Feel free to add a squeeze of lime juice.
- Ladle the curry into bowls and garnish with fresh cilantro. Serve with warm naan or rice.
Notes
FAQs
1. Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute boneless, skinless chicken breasts for the thighs. Just be mindful that breasts may cook faster, so adjust the cooking time accordingly.
2. What can I substitute for coconut milk?
If you need a substitute for coconut milk, you can use almond milk or another non-dairy milk, though it may change the flavor and creaminess of the dish.
3. How do I store leftover curry?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze the curry for up to 3 months. Thaw it overnight in the fridge before reheating.
4. Can I add other vegetables to the curry?
Absolutely! Feel free to add other vegetables like carrots, spinach, or peas for added nutrition and variety.
5. Is this curry spicy?
The curry includes cayenne pepper, which adds a bit of heat. You can adjust the spiciness to your taste by reducing or omitting the cayenne or adding more mild spices.
