Lentil Chicken Curry

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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.

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 tsp 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 tbsp 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 1/2 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

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Lentil Chicken Curry

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Calories: 372kcal

Adjust Servings Here: 4 servings

Description

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.

Video

Ingredients 

1x2x3x

• ▢ ½ lb (250 g) Chicken thighs (2 boneless thighs)
• ▢ ½ cup (100 g) Lentils (yellow, red or green)
• ▢ 2 tbsp Oil (canola or coconut)
• ▢ ½ cup Onions (diced)
• ▢ 4 Curry leaves (optional)
• ▢ 2 Bay leaves
• ▢ 1 tsp Ginger
• ▢ 1 tsp Garlic
• ▢ 1 Tomato (large, chopped)
• ▢ 2 tbsp Curry powder
• ▢ ¼ tsp Garam masala
• ▢ ½ cup (120 ml) Coconut Milk
• ▢ 1 cup (240 ml) Water (or broth, divided, )
• ▢ ½ tsp Tamarind paste (or vinegar)
• ▢ ½ tsp Salt
• ▢ ½ tsp Pepper

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Instructions

• Season chicken – Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp 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 tbsp 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 1/2 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

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 372– kcalCarbohydrates: 22– gProtein: 18– gFat: 24– gSaturated Fat: 9– gCholesterol: 61– mgSodium: 351– mgPotassium: 580– mgFiber: 10– gSugar: 3– gVitamin A: 374– IUVitamin C: 28– mgCalcium: 51– mgIron: 4– mg

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

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