Curry Lentils with Chicken
Transform your dinner routine with this hearty and flavorful Curry Lentils with Chicken recipe, a perfect blend of protein-packed red lentils, tender chicken thighs, and aromatic spices. Infused with the bold flavors of curry powder, cumin, and turmeric, this dish is simmered to perfection in a creamy coconut milk and crushed tomato base, creating a rich and satisfying meal. The addition of ginger, garlic, and fresh cilantro elevates the flavor profile, while lime wedges add a zesty finishing touch. Ready in under an hour, this one-pot recipe is easy to prepare and pairs beautifully with steamed rice for a comforting, wholesome dinner. Whether you're looking for a simple weeknight meal or an impressive dish for guests, this curry is sure to delight.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 200 grams Red lentils
- 1 piece Onion (medium, finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 400 grams Crushed tomatoes
- 400 milliliters Coconut milk (unsweetened)
- 500 milliliters Chicken stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 piece Lime (cut into wedges, for serving)
- 4 servings Cooked rice (optional, for serving)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Cut the chicken thighs into bite-sized pieces. Season with a pinch of salt and pepper.
In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
Add the chicken pieces and sear for 3-4 minutes on each side until browned. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground turmeric. Stir to toast the spices for about 30 seconds.
Pour in the crushed tomatoes and cook for 2-3 minutes to blend the flavors.
Add the rinsed lentils, coconut milk, and chicken stock. Stir well to combine.
Add the seared chicken back to the pot. Season with salt and pepper.
Reduce the heat to low-medium, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is fully cooked.
Taste and adjust the seasoning if needed.
Serve the curry lentils with chicken over cooked rice, if desired.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 7142 mg | 311% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 35.3 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 4390 mg | 93% | |
*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.
