Curried Chicken with Lentils
Experience the irresistible harmony of bold spices and hearty ingredients with this Curried Chicken with Lentils recipe—a comforting one-pot wonder perfect for weeknight dinners or meal prepping! Tender chunks of chicken thighs are simmered to perfection alongside protein-packed red lentils in a velvety sauce made from creamy coconut milk, vibrant canned tomatoes, and fragrant aromatics like garlic, ginger, and curry powder. A hint of ground turmeric and optional cayenne pepper adds depth and heat, while fresh cilantro offers a bright finishing touch. Ready in under an hour, this satisfying dish pairs beautifully with fluffy basmati rice, creating a wholesome, flavor-packed meal that’s as nourishing as it is delicious. Perfect for fans of easy curry recipes, gluten-free dinners, and hearty yet healthy comfort food.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams red lentils
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional for heat)
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 250 milliliters chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 300 grams basmati rice (optional, for serving)
Instructions
Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using). Stir well to toast the spices for about 30 seconds.
Add the diced chicken to the skillet, stirring to coat the pieces in the spice mixture. Cook for 4-5 minutes until the chicken begins to brown.
Pour in the canned tomatoes, coconut milk, and chicken broth. Stir to combine.
Bring the mixture to a gentle simmer, then add the rinsed red lentils. Stir well.
Reduce the heat to low, cover the skillet with a lid, and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is fully cooked.
Taste the curry and adjust seasoning with additional salt and pepper as needed.
Remove from heat and let the curry rest for 5 minutes before serving.
Serve the curried chicken and lentils with cooked basmati rice (if using) and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.3 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1242 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.
