Lentil Chicken Curry Recipe
This one-pot lentil chicken curry is made with tender chicken, red lentils, coconut milk, and warm Indian spices for an easy family dinner that’s ready in about 40 minutes. The red lentils cook quickly and naturally thicken the curry, making it creamy, hearty, and perfect served over steamed rice or with warm naan.
I grew up eating lentils at least once a week. My mom loved cooking with lentils, beans, and legumes, and there was almost always a pot of something simmering on the stove. Chicken curry with lentils was one of those comforting family meals that could feed everyone without much fuss.
Over the years, I’ve simplified her recipe quite a bit. Instead of using a long list of spices, I use a good curry powder, coconut milk, and red lentils that cook quickly and make the curry naturally creamy. Best of all, everything cooks together in one pot, making it perfect for busy weeknights.
It’s still comfort food to me—just a little easier for everyday cooking.
Why is this the best recipe?
- Everything cooks together in one pot for easy cleanup.
- Red lentils cook quickly and make the curry naturally creamy.
- Ready in about 40 minutes using simple pantry ingredients.
- Perfect for meal prep because it tastes even better the next day.
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.
Step-by-Step: How to Make Lentil Chicken Curry
1. Sauté the onions
Heat the oil in a large heavy-bottomed pan over medium heat. Add the diced onions and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
2. Add the aromatics
Add the grated ginger, minced garlic, curry leaves, and bay leaves. Sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
3. Cook the tomatoes
Add the chopped tomatoes and cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until they soften and begin to break down.
Use a vegetable masher or the back of a wooden spoon to mash the tomatoes into the onions and aromatics. This creates a smoother base for the curry.
4. Add the curry powder
Stir in the curry powder and cook for about 1 minute. Cooking the spices briefly in the tomato mixture helps release their flavor without burning them.
5. Add the chicken and lentils
Add the chicken pieces and red lentils to the pan. Stir well so everything is evenly coated in the curry mixture.
There is no need to sear the chicken separately. It will cook gently in the sauce and stay tender while the lentils soften.
6. Add the liquids
Pour in the coconut milk, broth, and water. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the red lentils are soft.
Add a little more water or broth if the curry becomes too thick before the lentils are fully cooked.
7. Finish the curry
Once the lentils are tender, season with salt and pepper. Stir in the garam masala and tamarind paste or vinegar.
Simmer uncovered for another 2 to 3 minutes, then taste and adjust the seasoning and consistency.
8. Garnish and serve
Remove the bay leaves and stir in the chopped cilantro.
Stir in the chopped cilantro and serve hot with basmati rice, naan, chapati, or roti.
Lentil Chicken Curry
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
- 500 g (1 lb) Chicken thighs 2 boneless thighs
- 100 g (½ cup) Lentils yellow, red or green
- 2 tbsp Oil canola or coconut
- 1 med Onions diced
- 4 large Garlic cloves
- 3 -inch piece Fresh Ginger
- 2 Bay leaves
- 4 Curry leaves optional
- 1 large Tomato chopped
- 3 tbsp Curry powder to taste
- 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
Method
- Prepare the curry base – Heat the oil in a large heavy-bottomed pan over medium heat. Add the onions and sauté for 4 to 5 minutes until softened. Add the ginger, garlic, curry leaves, and bay leaves and cook for another 1 to 2 minutes until fragrant.2 tbsp Oil, 1 med Onions, 4 large Garlic cloves, 3 -inch piece Fresh Ginger, 2 Bay leaves, 4 Curry leaves
- Cook the tomatoes – Add the chopped tomatoes and cook for 5 to 7 minutes until softened. Use a vegetable masher or the back of a spoon to mash them into the onion mixture. Stir in the curry powder and cook for 1 minute.3 tbsp Curry powder, 1 large Tomato
- Add the chicken and lentils – Add the chicken pieces and red lentils. Stir well to coat them in the curry mixture.500 g Chicken thighs, 100 g Lentils
- Simmer – Pour in the coconut milk, broth, and water. Bring to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the lentils are soft. Add a little extra water or broth if needed.1 cup Coconut Milk, 1 cup Water or broth
- Finish the curry – Season with salt and pepper. Stir in the garam masala and tamarind paste (or vinegar) and simmer for another 2 to 3 minutes. Taste and adjust the seasoning as needed.½ tsp Garam masala, ½ tsp Tamarind paste, 1 tsp Salt, ½ tsp Pepper
- Serve – Stir in the chopped cilantro and serve hot with basmati rice, naan, chapati, or roti.
Notes
- Red lentils are my preferred choice for this recipe because they cook quickly and create a naturally creamy curry without any soaking.
- Chicken thighs stay tender and juicy during cooking, but chicken breast works just as well.
- If the curry becomes too thick, simply add a splash of water or broth before serving or reheating.
- This curry tastes even better the next day as the flavors continue to develop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months for an easy meal-prep dinner.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!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.
more vegetarian curry recipes
- Chickpeas Curry – Channa Masala
- Black Beans Curry (Indian Recipe)
- Mushroom Masala
- Kidney Bean Coconut Curry
- Spinach Tofu 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.
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.
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.
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.
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.
more curry recipes
- Chicken Curry with Curry Powder
- Indian Lamb Curry
- Slow Cooked Beef Curry
- Easy Quick Indian Chicken Curry
- Instant Pot Lamb Curry
- Indian Goat Curry Recipe aka Mutton Curry
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
So easy! First time I was brave enough to attempt Indian cooking. Delicious!!
Thanks Jan,
What are curry leaves?
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.
Made it , fabulous even minus the curry leaves which I could not get my hands on . Finished it in the slow cooker
Thank you, Niamh
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.
Sounds delicious, Case. Happy you enjoyed this so much. Appreciate the lovely feedback.
Can you substitute yogurt instead of coconut milk?
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
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.
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
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.
Thank you so much Nandi. I am so happy to hear that. Thanks for the feedback
Yum! I’ve been needing more recipes to use up our lentils. Thanks for sharing!
You are very welcome, Leslie. I hope you try this one.
Looks delicious. I love that you use lentils in your curry – I’ve got some in my pantry so I’m gonna try this!
Thanks, Nart. I hope you try this soon.
I love anything curry, and this recipe was phenomenal! Thanks for all the helpful tips, too!
Thank you so much, Ashley. I am so happy you enjoyed it.
What a flavorful and delicious curry is this. Can’t wait to try this out
Thank you, Kushi
Such a delicious dish and so full of flavor. Thank you for the recipe!
You are very welcome Jill