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

When and how to freeze: Put in freezer-safe tupperware after cooking
How long will it last?: Up to three months
How do I cook it?: Thaw in the fridge over night, then re-heat in a pan

Additional Information

  • Make Ahead

  • Can Freeze

  • Chicken

  • Nut Free

  • Egg Free

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Your comments

  • Agenda64 12/04/16 18:06

    Great flavour, very easy to make

  • 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!