Lentil Chicken Curry with Coconut Milk (30 mins)

Name: Lentil Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 g Chicken thighs (2 boneless thighs); 100 g Lentils (yellow, red or green); 2 tbsp Oil (canola or coconut); 1 med Onions (diced); 3 -inch piece Fresh Ginger; 4 large Garlic cloves; 2 Bay leaves; 4 Curry leaves (optional); 1 Tomato (large, chopped); 3 - 4 tbsp Curry powder (divided); 1 cup Coconut Milk; 1 cup Water or broth (more cooking lentils if needed); ½ tsp Garam masala; ½ tsp Tamarind paste (or vinegar); 1 tsp Salt (divided ); ½ tsp Pepper (divided)

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Prep Time 20

Cook Time 30

Total Time 40

Ingredients Equipment Method Nutrition Video Notes

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.

Curry in a cast iron skillet. — Easy Indian Coconut Curry with Chicken and Lentils

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, were 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.

Why is this the best recipe?

This chicken lentil curry is hearty, comforting, and perfect for a wholesome family dinner. The tender chicken and creamy lentils make it satisfying enough for a complete meal in one pot.
Lentils add wonderful texture and body to the curry. Red lentils cook down into the sauce, making it thick and creamy, while brown or green lentils hold their shape for a heartier bite.
It’s packed with flavor from warm spices, onions, garlic, and tomatoes, giving you a rich curry without needing hours of cooking.
This recipe is budget-friendly and a great way to stretch chicken into a filling meal while adding extra protein and fiber.
The curry tastes even better the next day, making it perfect for meal prep. Serve it with rice, naan, or even enjoy it on its own as a comforting bowl meal.

A skillet with lentil curry with chicken. — Lentil Chicken Curry

Ingredients and substitutes

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.
I like using chicken thighs, and yet chicken breast works just as well.
You can use store-bought curry powder or make it yourself. You probably already have the spices needed to make this spice mix, such as turmeric, cumin, coriander, garam masala, and chili powder.
Garam masala adds warmth and flavor to the curry. You can use store-bought or my recipe to make some homemade garam masala.
Coconut milk – Gives this curry a rich and creamy flavor.
If you’re looking to make substitutes based on your preferences or dietary needs, there are a few options to consider. For a vegetarian twist, you can omit the chicken altogether and use extra lentils as the main protein source.

Ingredients for making a lentil curry with chicken. — Easy Indian Coconut Curry with Chicken and Lentils

Step-by-step: Chicken Lentil Curry

Season chicken – Cut the chicken into bite-sized pieces. Place in a medium bowl, then season with salt, pepper, and 1 tsp of curry powder, and combine well. Leave to marinate for 15 mins.

Progress pictures saute the chicken for lentil curry. — Lentil Chicken Curry

Sauté chicken – In a heavy-bottom saute pan or cast-iron skillet, add 1 tbsp oil. Sauté the chicken on medium heat for 2 to 3 minutes. Remove from the pan and keep warm.

Progress pictures saute lentils in curry. — Easy Indian Coconut Curry with Chicken and Lentils

Sauté – To the same pan, add the remaining oil – Sauté onions for a minute. Then, add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Sauté for 2 minutes.
Curry – Next, add the chopped tomatoes and curry powder. Sauté on medium-low heat 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 to cook than chicken, so we cook them halfway before adding the chicken.

Progress pictures making the lentil curry with chicken. — Lentil Chicken Curry

Chicken – Return the chicken to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until the lentils are soft.
Finish – Add the garam masala, tamarind paste (or vinegar). Return to a boil, taste, and adjust the seasoning.
Serve over steamed rice or Indian bread, such as chapati or naan.

A skillet with chicken and lentil curry. — Easy Indian Coconut Curry with Chicken and Lentils

Tips for Success

Soak yellow, brown or green lentils for 30 minutes before cooking to help them cook faster and more evenly. Red lentils usually do not need soaking.
Sear the chicken first until lightly golden. This adds extra flavor to the curry and keeps the chicken juicy.
Cook the onions slowly until deeply golden brown. This simple step gives the curry a richer, more authentic flavor.
Adjust the consistency as needed. Lentils continue to thicken as they cool, so add a splash of water or stock when reheating.
Taste and adjust the seasoning at the end. A squeeze of lemon juice or fresh cilantro can brighten the whole dish.

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Frequently asked questions

How long will this curry keep?

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.

Can I use canned lentils instead of dried ones?

Absolutely! If you prefer the convenience of using canned lentils, go for it. Just make sure to drain and rinse them before adding them to your curry. Remember that canned lentils are already cooked, so you might want to reduce the cooking time slightly to avoid overcooking them.

Can I substitute chicken with another protein?

Definitely! While chicken adds a delicious flavor to the curry, feel free to experiment with other proteins. Shrimp, tofu, or even chickpeas can be great alternatives. Just adjust the cooking time accordingly, as different proteins require different cooking times.

How can I make my curry spicier?

If you prefer a spicier lentil chicken curry, there are a few ways to amp up the heat. Adding extra chili powder, crushed red pepper flakes, or even a dash of hot sauce can do the trick. Alternatively, you can include a diced jalapeno or serrano pepper to infuse the curry with some fiery goodness.

What can I serve the chicken lentil curry with?

You can eat curry with Stovetop Indian Naan or garlic naan, Indian Chapati, or 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.

Veena Azmanov