This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.
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I grew up eating lentils at least once a week. My mom thought very highly of lentils, beans, and legumes. Growing up, lentils with meat such as chicken or beef was a very common dish at home and I loved it very much. This is my version of my mom's curry. It's made with curry powder instead of her long list of Indian spices. I am using dried yellow lentils, but any lentils such as red or green would work as well.
Ingredients and substitutes
- Lentils - I am using dry yellow lentils, but red or green work just as well. These lentils need to be soaked in warm water for at least an hour. Alternatively, you can use one can of lentils.
- Chicken - I like using chicken thighs, and yet, chicken breast works just as well.
- Curry powder - You can use store-bought curry powder or make it yourself. You probably already have the spices needed to make this spice mix. See my recipe here homemade curry powder.
- Garam masala - This adds warmth and flavor to the curry. You can use store-bought or use my recipe to make some homemade garam masala.
- Coconut milk - Gives this curry a rich and creamy flavor.
Chicken Lentil Curry
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 teaspoon of curry powder - combine well and leave to marinate for 15 mins.
Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tablespoon oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm.
Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and ½ cup water or broth. Cover and cook for 7 minutes.
Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan.
More Indian curries
- Chickpeas Curry - Channa Masala
- Black Beans Curry (Indian Recipe)
- Mushroom Masala
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- How to make Chicken Curry
- Indian Lamb Curry
- Slow Cooked Beef Curry
- See all Indian recipes
Frequently asked questions
This chicken curry with lentils will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
You can eat curry with Stovetop Indian Naan or garlic naan, Indian Chapati, Sweet potato chapati. Steamed rice or try my Rice pilaf with fruit and nuts. Today, I serve it with some homemade roti and steamed rice.
Curry can be spicy, but my curry powder is quite mild. You can add one teaspoon of cayenne if you want it spicier.
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Lentil Chicken Curry
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ lb (250 g) Chicken thighs (2 boneless thighs)
- ½ cup (100 g) Lentils (yellow, red or green)
- 2 tablespoon Oil (canola or coconut)
- ½ cup Onions (diced)
- 4 Curry leaves (optional)
- 2 Bay leaves
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 Tomato (large, chopped)
- 2 tablespoon Curry powder
- ¼ teaspoon Garam masala
- ½ cup (120 ml) Coconut Milk
- 1 cup (240 ml) Water (or broth, divided, )
- ½ teaspoon Tamarind paste (or vinegar)
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 teaspoon of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tablespoon oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and ½ cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jan
So easy! First time I was brave enough to attempt Indian cooking. Delicious!!
Veena Azmanov
Thanks Jan,
Jim Price
What are curry leaves?
Veena Azmanov
They can be found in most Indian grocery stores - you get them fresh or dries. Similar ot how basil is to Italian food - curry leaves is to Indian food. Having said that if you can't find feel free to omit them.
Niamh
Made it , fabulous even minus the curry leaves which I could not get my hands on . Finished it in the slow cooker
Veena Azmanov
Thank you, Niamh
Case
Was a huge hit tonight at our Christmas party! No leftovers. I tweaked things here and there to my own taste but overall followed the gist of the recipe. Added onions, lots of garlic and jalapeños for extra flavor. Used bone in skin on thighs.
Veena Azmanov
Sounds delicious, Case. Happy you enjoyed this so much. Appreciate the lovely feedback.
Amie
Can you substitute yogurt instead of coconut milk?
Veena Azmanov
Amie, In this one coconut milk taste better but yes you can - add it to the lentils a little later so it does not curdle
Amie
Thank you. I used coconut milk and this is an amazing recipe. Will be making it again. tomorrow. In the directions it mentions to add coconut and broth, however there is no mention of the amount above. It is no big I poured an estimation and it turned out fantastic. Thank you so much. Also love the Moroccan Stew, very delicious.
Veena Azmanov
Thank you, Amie. I am so happy you enjoyed this and the Moroccan curry.
Yes, you can also use broth instead of water. And you add 1/2 cup first to cook the lentils, then the remaining later with the coconut milk. I made it clearer now in the recipe. I hope it helps.
Thanks for the feedback
Nandi
Love this lentil chicken curry! My son who won’t eat dal loves this curry so it is a win for me! Thank you Veena. I am going to try more of your recipes.
Veena Azmanov
Thank you so much Nandi. I am so happy to hear that. Thanks for the feedback