Chicken and Lentil Curry with Cucumber Yogurt
Experience the perfect balance of bold spices and cooling freshness with this Chicken and Lentil Curry with Cucumber Yogurt. Tender chicken thighs and hearty brown lentils are simmered in a rich, spiced coconut-tomato sauce infused with aromatic garlic, ginger, and warming curry powder, turmeric, and cumin. The vibrant flavors are complemented by a refreshing cucumber yogurt topping, made with grated cucumber, tangy Greek yogurt, and a hint of lemon juice. This comforting yet wholesome dish is ready in just an hour, making it ideal for busy weeknights or a flavorful weekend meal. Serve it with fluffy basmati rice or warm naan bread for an authentic and satisfying experience. Perfect for curry lovers and packed with protein, this recipe is your go-to for a deliciously hearty meal that brings vibrant Indian-inspired flavors to your table.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 200 g Brown lentils
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 400 g Canned diced tomatoes
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 1.5 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Red chili flakes
- 500 ml Chicken stock or water
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 small Cucumber (grated)
- 200 g Plain Greek yogurt
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Wash the lentils thoroughly and soak them in water for about 20 minutes while you prepare the other ingredients.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté for 5-7 minutes until they are softened and golden brown.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, ground coriander, and red chili flakes. Stir for 1-2 minutes to toast the spices.
Add the chicken thighs to the pot and cook for 4-5 minutes, stirring occasionally, until they are lightly browned on all sides.
Drain the soaked lentils and add them to the pot along with the canned diced tomatoes, coconut milk, and chicken stock.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked through.
While the curry is simmering, prepare the cucumber yogurt. In a small bowl, combine the grated cucumber, plain Greek yogurt, lemon juice, a pinch of salt, and black pepper. Mix well and refrigerate until ready to serve.
Once the curry is cooked, season to taste with salt and pepper. If needed, add a little more chicken stock or water to adjust the consistency.
Garnish the curry with chopped fresh cilantro.
Serve the chicken and lentil curry hot with a dollop of cucumber yogurt, alongside steamed rice or naan bread.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1013 mg | 22% | |
*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.
