Enjoy a bowl of this delicious Syn Free Chicken, Sweet Potato and Lentil Curry which can be cooked on the stove top or in an Instant Pot

I love curries, so it is no surprise that there are many different curry recipes to be found here on Slimming Eats. One of my favourites is this Chicken, Sweet Potato and Lentil Curry which comes packed with flavour and is really delicious with the sweet potato adding a yummy natural sweetness against the heat of the chili.

This Chicken, Sweet Potato and Lentil Curry can also easily be made SP friendly, by just switching out the sweet potato for some butternut squash. It is also gluten and dairy free.

Serve this Chicken, Sweet Potato and Lentil Curry with some perfectly cooked basmati rice, but if you want to add more speed foods or are doing an SP day, then why not try it with my Roasted Cauliflower Rice

Have you tried cauliflower rice before and was not impressed? give my version a go, roasting it in the oven gives it a lovely flavour and is my favourite way to cook cauliflower rice.

I hardly ever use Chicken Breast in a curry. I always use thigh meat, as it takes on the flavour of the curry so much better. Chicken Breast is easy to overcook and dry out, so I only ever really use chicken breast, if I am baking it, or lightly pan frying.

Don’t like thigh meat (I know some people don’t)? feel free to use chicken breast, but reduce the cooking time slightly.

Do you have a busy day ahead? then you will be pleased to know this Chicken, Sweet Potato and Lentil Curry can also be cooked in an instant pot or slow cooker.

An instant pot is basically a 7in1 cooker, which can slow cook, pressure cooks, sauté and has various settings for soup, chilli, rice, porridge etc.

What Kitchen Items do I need to make this Chicken, Sweet Potato and Lentil Curry?

• Deep Saucepan or Instant Pot
• Kitchen Scales
• Measuring Jug
• Measuring Spoons
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board

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Yield: 4

Syn Free Chicken, Sweet Potato and Lentil Curry (Stove Top and Instant Pot)

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Lovely flavours come together in this Chicken, Sweet Potato and Lentil Curry which can be cooked on the stove top or in an Instant Pot

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 600g/21oz boneless and skinless chicken thighs, chopped into bitesize pieces
• 1 sweet potato, roughly cubed (approx 200g)
• 1 onion, finely chopped
• 2 red chillis, finely chopped
• 2 carrots, roughly chopped
• 2 cloves of garlic, crushed
• Some finely grated fresh ginger
• 2 tsp of cumin
• 2 tsp of coriander
• 1 tsp of turmeric
• 1 cup (240ml) of passata (or crushed tomatoes)
• 1 cup (240ml) of water (or can use chicken stock)
• 90g/3.2oz of red lentils (uncooked)
• salt and black pepper
• freshly chopped coriander
• cooking oil spray

Instructions

Stove Top:

1. Spray a pan with cooking oil spray
2. Add the onion and fry until softened.
3. Add the chicken, garlic and ginger and continue to cook until lightly brown.
4. Add the carrots, sweet potato and spices and mix to coat
5. Add the lentils, passata and water, and bring to a boil.
6. Reduce heat to low, cover and simmer for approx 35-40 mins until chicken, sweet potato and lentils are cooked. If the sauce reduces down too much, add a little more stock or water.
7. Season with some salt and black pepper as needed.
8. Serve topped with freshly chopped coriander and your choice of side.

Instant Pot/Pressure Cooker

1. Spray the inner pan of the instant pot with cooking oil spray and set to sautés mode.
2. Once hot, Add onion and fry until softened
3. Add the chicken, garlic and ginger and continue to cook until lightly brown.
4. Add the carrots, sweet potato and spices and mix to coat
5. Add the lentils, passata and water
6. Place the lid on the Instant Pot
7. Press the “manual” button and set the Instant Pot to high pressure for 10 mins
8. When the instant pot finishes cooking allow the pressure to release naturally for 10 mins and then release any remaining pressure manually.
9. Season as needed with salt and black pepper.
10. Sprinkle with freshly chopped coriander
11. Serve with your choice of sides

Notes

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly

• Extra Easy - Syn Free per serving
• WW Smart Points - 4 per serving
• SP - swap sweet potato for butternut squash and serve with cauliflower rice

Slow Cooker: cook on high for 4 hours or low for 6 hours

*suitable for freezing

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 277 Total Fat: 5.8g Saturated Fat: 1.3g Cholesterol: 111mg Sodium: 507mg Carbohydrates: 31g Fiber: 9.3g Sugar: 8.7g Protein: 34.1g