Syn Free Chicken, Sweet Potato and Lentil Curry

• Meat

  • 6 Chicken thighs, boneless and skinless

• Produce

  • 2 Carrots
  • 2 Chillis, red
  • 2 tsp Coriander
  • 1 Coriander
  • 2 cloves Garlic
  • 1 Onion
  • 1/3 cup Red lentils
  • 1 Sweet potato, roughly cubed (approx 400g

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1 Salt and black pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 Olive oil spray

• Nuts & Seeds

  • 2 tsp Cumin

• Other

  • Some finely grated fresh ginger
  • 1 cup (240ml of chopped tomatoes or passata

Found on slimmingeats.com

Description

Ingredients

• 6 boneless and skinless chicken thighs, chopped into bitesize pieces
• 1 sweet potato, roughly cubed (approx 400g)
• 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
• ½ tsp garam masala
• 1 cup (240ml) of chopped tomatoes or passata
• 1 cup (240ml) of chicken stock
• ⅓ cup (80ml) of red lentils (uncooked)
• salt and black pepper
• freshly chopped coriander
• Olive oil spray

Directions

• Spray a pan with olive oil spray
• Add the onion and fry until softened.
• Add the chicken, garlic and ginger and continue to cook until lightly brown.
• Add the carrots, sweet potato and spices and mix to coat.
• Add the lentils, passata and stock and bring to a boil.
• Reduce heat to low, cover and simmer for approx 30 mins until chicken, sweet potato and lentils are cooked. If the sauce reduces down too much, add a little more stock or water.
• Season with some salt and black pepper as needed.
• Serve topped with freshly chopped coriander and your choice of side.

Nutrition