Bombay Chicken with Red Split Lentils
Savor the vibrant flavors of Bombay Chicken with Red Split Lentils, a hearty and aromatic dish perfect for spicing up your weeknight dinners. Featuring tender chicken thighs simmered in a creamy coconut milk base infused with warm spices like garam masala, turmeric, and cumin, this recipe delivers an irresistible depth of flavor. Red split lentils add a comforting, velvety texture while enhancing the dish's nutritional profile, making it as nourishing as it is delicious. Finished with the brightness of fresh cilantro and best served alongside fluffy steamed rice or warm naan, this one-pot meal is both satisfying and easy to prepare. With just 15 minutes of prep time and a blend of pantry-friendly ingredients, Bombay Chicken is your ticket to a quick and flavor-packed culinary escape.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams red split lentils
- 400 ml coconut milk
- 1 large onion
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 400 grams canned tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1.5 teaspoons garam masala
- 1 teaspoon ground coriander
- 0.5 teaspoons red chili powder
- 300 ml chicken broth or water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the red split lentils in cold water until the water runs clear, then set them aside.
Cut the chicken thighs into bite-sized pieces and season lightly with a pinch of salt.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté until golden brown, approximately 5-7 minutes.
Stir in the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Add the turmeric, cumin, ground coriander, garam masala, and chili powder. Stir well to coat the onion mixture with the spices, cooking for 30 seconds to release their aroma.
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 5 minutes.
Pour in the canned tomatoes and cook for 5 minutes, breaking the tomatoes down with your spoon as they simmer.
Add the rinsed red lentils, chicken broth (or water), and salt to the pan. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk, stir to combine, and continue to simmer uncovered for another 10-15 minutes, or until the lentils are soft and the sauce has thickened.
Taste and adjust seasoning as needed. If the mixture is too thick, add a bit more water or broth to loosen.
Serve hot, garnished with fresh cilantro if desired, alongside steamed rice or warm naan bread.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
