Chicken Lentil Potato Curry
Dive into the comforting, flavor-packed world of Chicken Lentil Potato Curry—a one-pot wonder that brings together tender chicken thighs, hearty yellow lentils (moong dal), and creamy potatoes in a luscious blend of aromatic spices. Infused with warming notes of cumin, turmeric, and garam masala, and enriched with silky coconut milk, this curry offers a perfect balance of richness and spice. The addition of fresh ginger, garlic, and cilantro brightens every bite, making it an irresistible dish guaranteed to please. Quick to prepare in under an hour, this wholesome curry is perfect for a weeknight dinner or weekend indulgence. Serve with steamed rice or warm naan for a satisfying, complete meal packed with protein, fiber, and vibrant flavors.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 200 grams yellow lentils (moong dal)
- 3 medium potatoes
- 1 large onion
- 4 units garlic cloves
- 1 inch ginger
- 400 grams canned diced tomatoes
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 500 ml water
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the yellow lentils thoroughly under cold water and soak them in water for 15 minutes. Drain before using.
Peel the potatoes and cut them into medium-sized cubes. Set aside.
Cut the chicken thighs into bite-sized pieces and season them with a pinch of salt and black pepper.
Finely chop the onion, garlic, and ginger.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions to the pan and sauté for 5-7 minutes, stirring occasionally, until golden brown.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Add the coriander powder, turmeric powder, garam masala, and red chili powder (if using). Stir well to toast the spices for 1 minute.
Pour in the canned diced tomatoes and cook for 5 minutes, stirring frequently, until the mixture thickens and the oil begins to separate.
Add the chicken pieces to the pan and cook for 5-7 minutes, stirring to coat the chicken in the spice mixture.
Add the soaked lentils, cubed potatoes, and water. Stir well, cover the pan, and bring to a boil.
Reduce the heat to low and let the curry simmer for 20 minutes, stirring occasionally, until the lentils are soft, and the potatoes are fork-tender.
Stir in the coconut milk and simmer for an additional 5 minutes to combine the flavors. Adjust salt to taste.
Garnish with chopped fresh cilantro and serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 61.3 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 8495 mg | 181% | |
*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.
