Why You’ll Love This Recipe

Chicken Sweet Potato and Lentil Curry is a hearty, comforting, and nourishing dish made in just one pot. It combines tender chunks of chicken, creamy sweet potatoes, and protein-rich lentils in a fragrant, spiced curry sauce. Perfect for a cozy weeknight dinner, this meal is easy to prepare, full of flavor, and packed with wholesome ingredients.

ingredients

Chicken Sweet Potato and Lentil Curry (One-Pot)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs or breastssweet potatoesred lentilsoniongarlicgingertomato pastecoconut milkchicken brothcurry powderground cuminpaprikasalt and pepperolive oilfresh cilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add diced onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and ginger, cooking for 1 minute until fragrant.

Add curry powder, cumin, and paprika; cook for another 30 seconds to bloom the spices.

Add the chicken and cook until lightly browned on the outside, about 5-6 minutes.

Stir in the tomato paste, then add the diced sweet potatoes and red lentils.

Pour in the chicken broth and coconut milk, stirring well to combine.

Bring the mixture to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the lentils and sweet potatoes are tender and the chicken is cooked through.

Season with salt and pepper to taste.

Garnish with chopped fresh cilantro before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use chickpeas instead of lentils for a different texture.

Add spinach or kale during the last 5 minutes for extra greens.

Use vegetable broth and omit chicken for a vegetarian version.

Add a dash of chili flakes for extra heat.

Top with a dollop of yogurt for a creamy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over low heat or in the microwave until warmed through.This curry also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use green or brown lentils?

Yes, but they take longer to cook and have a firmer texture compared to red lentils.

Can I use chicken breast instead of thighs?

Absolutely, but thighs remain more tender and flavorful in slow-cooked dishes.

Do I need to soak the lentils first?

No soaking is needed for red lentils—they cook quickly and break down nicely.

Can I make this curry ahead of time?

Yes, it tastes even better the next day as the flavors develop.

What if my curry is too thick?

Add a splash of broth or water to loosen the consistency while reheating.

Is it spicy?

The base recipe is mildly spiced, but you can adjust heat levels with chili flakes or fresh chilies.

Can I cook this in a slow cooker?

Yes, sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Conclusion

Chicken Sweet Potato and Lentil Curry (One-Pot) is a wholesome, flavorful dish that’s easy to prepare and even easier to love. With its rich spices, creamy texture, and nourishing ingredients, it’s a satisfying meal perfect for busy weeknights or cozy weekends. Add it to your meal rotation for a simple and delicious way to eat well.