Chicken Sweet Potato and Lentil Curry

This one-pot curry simmers diced chicken with sweet potatoes and red lentils in a coconut milk broth spiced with curry paste, turmeric, and cumin. Red lentils cook quickly and help thicken the curry naturally as they break down, so there's no separate step for that. A squeeze of lime and a handful of cilantro at the end brighten up all that warm spice.

Diced chicken, sweet potatoes, and red lentils simmer together in a spiced coconut milk curry for a hearty one-pot dinner.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (15 min prep, 30 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 380 calories per serving

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
• Fresh spinach, cilantro, or lime wedges

Instructions

1. Heat the oil in a large pot over medium heat and sauté the onion, garlic, and ginger until fragrant, about 2 to 3 minutes.
2. Add the chicken and sear until lightly browned on all sides.
3. Stir in the curry paste, turmeric, and cumin, coating the chicken and aromatics, and cook for 1 to 2 minutes.
4. Add the 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 to 25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
5. If using spinach, stir it in during the last few minutes of cooking.
6. Taste and adjust with salt, pepper, or chili flakes for extra heat.
7. Serve hot, garnished with cilantro or a squeeze of lime, alongside steamed rice or naan.

Cooking Tips

• Stir occasionally while the curry simmers so the lentils don't stick to the bottom of the pot.
• Cut the sweet potatoes into evenly sized pieces so they cook at the same rate as the lentils.
• Taste and adjust the spice level with chili flakes if you want more heat.

Substitutions

• Chickpeas can replace or supplement the lentils for extra texture.
• Chicken breasts can replace thighs, or vice versa.
• Light coconut milk can be used for a lower-fat version, though the curry will be less rich.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a splash of broth or water if the curry has thickened too much.
• Freeze in portions for up to 3 months.

Serving Suggestions

• Serve hot over steamed rice or with warm naan.
• Garnish with fresh cilantro and a squeeze of lime.
• Add a dollop of yogurt for a cooling contrast to the spice.

Nutrition (per serving)

Nutrient	Amount
Calories	380 kcal

You Might Also Like

• Sweet Potato and Chickpea Curry
• Easy One-Pot Chickpea Spinach Coconut Curry
• Creamy Lentil Curry with Coconut Milk
• One Pot Creamy Carrot Lentil Soup
• Slow Cooker Chicken and Sweet Potato Curry
• Ground Beef and Sweet Potato Skillet