Chicken Sweet Potato and Lentil Curry/ How to make easy chicken sweet potato lentil curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are often less expensive.

red lentils

🥗Healthier: green lentils

💰Cheaper: canned beans

Canned beans are a convenient and cost-effective alternative.

Add 2 tablespoons of lemon juice to 300 grams of diced chicken breasts.

Add 1 big teaspoon of freshly grated ginger and 3 cloves of crushed garlic to the chicken.

Add 1.5 tablespoons of hot curry powder, 1.5 teaspoons of chili flakes, 1 teaspoon of ground cumin, a big pinch of ground white pepper, 1 teaspoon of garam masala, and 1 teaspoon of onion powder to the chicken; massage the spices into the chicken and let it marinate for an hour.

Peel and chop 1 large sweet potato into even-sized pieces.

Peel and finely dice 1 onion.

Warm up 2 tablespoons of oil in a heavy-bottomed pan over high to medium heat.

Add the marinated chicken to the pan and brown the chicken pieces, then add 1.5 tablespoons of ground turmeric and stir for a couple of minutes.

Stir in the diced onions and allow them to soften.

Once the onions are soft, add 1 tablespoon of tomato paste and stir it in.

Add 85 grams of washed and drained split red lentils and the sweet potatoes to the pan, coating them in the spices.

Stir in 150 milliliters of coconut milk and then add 200 milliliters of boiling water.

Turn the heat up until the liquid starts to simmer, then turn it back down and cover the pot.

Check and stir halfway through the cooking time, adding salt to taste and more spices if needed; add a pinch more curry powder if desired.

If the sauce is too thick, add a little more boiling water or coconut milk until the desired consistency is reached.

After 25 minutes, wash 4 big handfuls of baby spinach and add it to the pot, covering it to let it wilt down for 5 minutes.

Stir the wilted spinach into the curry and take it off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens