Chicken curry

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Prep time:

Cook time:

Serves: 3

By CraftyLibrarian



  • 1 onion chopped

  • 1 bowl chicken shredded

  • 1 tsp ground ginger

  • 1 large sweet potato peeled and chopped

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 200g red lentils

  • 1 tin tomatoes

  • 1 clove garlic chopped

  • 2 tsp ground garam masala

  • 1 thumb-sized piece of ginger peeled and grated

  • 1 ground spice mix of your choice (NB you will not use all of this - save it for later)

  • 1 pinch chilli powder


  1. Fry the onion and sweet potato in a large saucepan until they are starting to soften.
  2. Add the garlic and ginger and fry for a couple more minutes.
  3. Stir in the spice mix (we use about 1 tbsp of the mix in total) and cook for a minute to allow the spices to absorb a little oil and start to cook.
  4. Add the lentils, chicken and tomatoes and cover with boiling water.
  5. Put a lid on and boil for 20-30 minutes, until the sweet potato and lentils are soft and the sauce has reduced to a nice gravy. Test for seasoning.
  6. Serve with naan bread or rice.

Handy Hint

This recipe makes enough for two grown ups, a 15 month old and a couple of small portions to freeze.
For veggies, omit the chicken and add some fried mushrooms, courgette or other veg.
Also works well with chickpeas instead of lentils.
Don't fry the cooked chicken as this makes it tough, add it right before you add the liquid.

Additional Information

  • Egg Free

  • Nut Free

  • Chicken

  • Make Ahead

  • Can Freeze

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  • CraftyLibrarian 08/04/10 11:31

    A yummy versatile curry that our small one has enjoyed since he was about 8 months old - as have we!