Description
A flavorful and nutritious one-pot curry combining tender chicken, sweet potatoes, and red lentils in a spiced tomato-based sauce.
Ingredients
Units
Scale
- 600 g boneless skinless chicken thighs, chopped
- 200 g sweet potato, peeled and cubed
- 1 onion, finely chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 240 ml passata or crushed tomatoes
- 240 ml chicken stock
- 90 g red lentils
- 2 red chilies, chopped (optional)
- Salt and black pepper to taste
- Cooking spray or oil
- Fresh coriander for garnish
Instructions
- Spray a large pan with cooking spray and sauté onion over medium heat until soft.
- Add chicken, garlic, and ginger; cook until browned.
- Stir in carrot, sweet potato, cumin, coriander, and turmeric; cook for 2 minutes.
- Add lentils, passata, and chicken stock. Bring to a boil.
- Reduce heat, cover, and simmer for 35-40 minutes until ingredients are tender.
- Season with salt and pepper.
- Garnish with fresh coriander and serve.
Notes
- Can be frozen for up to 3 months.
- Use gluten-free stock for gluten-free version.
- Thighs recommended for juiciness, but breasts can be used.
- Add more stock if the curry thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg