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Sweet potato toasts with tandoori chicken and lentils recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try this flavorful tandoori chicken on potato toasts with lentils for a delicious and nutritious meal!
Ingredients:
  • 75g chicken thigh
  • 75g marinade
  • 140g yoghurt
  • 2 medium gold sweet potatoes, cut lengthways into 5mm-thick slices
  • 400g can lentils, rinsed, drained
  • 2 tomatoes, finely chopped
  • 1/2 red onion, thinly sliced
  • 62.50 ml mint leaves
  • 62.50 ml coriander leaves
Instructions:
  • Mix the chicken with the marinade and half of the yogurt in a medium bowl. Chill in the fridge for 30 minutes to enhance the flavors.
  • Heat oil in a medium frying pan over medium heat. Cook one-third of the chicken mixture, stirring occasionally, for 5 minutes or until chicken is cooked through. Transfer to a heatproof bowl. Repeat with remaining chicken mixture in batches.
  • Add the chicken along with any flavorful juices back into the pan with the lentils. Stir and cook for 2 minutes, or until the lentils are warmed through.
  • Heat a sandwich press or medium frying pan over medium heat. Cook the sweet potato in batches for 2-3 minutes until golden and tender, turning as needed.
  • Plate the sweet potato evenly on each serving plate. Top them with the chicken mixture, tomato, onion, the rest of the yogurt, fresh mint, and coriander. Season to taste.

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