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Recipe by:

Sara Crocker

Comforting Chicken, Sweet Potato, and Lentil Curry

This Chicken, Sweet Potato, and Lentil Curry is a comforting, one-pot meal that brings warmth to your kitchen during the festive season.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. vegetable oil
  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 Tbsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ΒΌ tsp. 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

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  3. Stir in the diced onion, garlic, and grated ginger, cooking until the onion becomes translucent, about 3 minutes.
  4. Sprinkle in the curry powder, cumin, coriander, and cayenne, stirring continuously for about 1 minute.
  5. Toss in the diced sweet potatoes and red lentils, stirring to coat them in the spiced oil.
  6. Pour in the chicken broth and coconut milk, bringing everything to a gentle simmer.
  7. Allow the curry to cook for about 25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are soft.
  8. Season with salt and pepper to taste. Feel free to add a squeeze of lime juice.
  9. Ladle the curry into bowls and garnish with fresh cilantro. Serve with warm naan or rice.

Notes

This curry can be prepared a day in advance; the flavors will deepen and improve. Store leftovers in an airtight container in the refrigerator for up to 3 days.