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
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I’ve been using this recipe for a few years, now, and absolutely LOVE it.
I did substitute lime juice for the vinegar 😀
Thank you, Rita. Yes you can substitute with lemon juice,
My husband and myself loved this recipe! Doubled it for leftovers ?
No way lentils cook that quick!!
They do if you soak them first.
So, so good. Had lots of thaw chicken and lots of lentils, and this fit the bill perfectly. I’ve been making curries for a while now and this one has to be one of the best. Only thing I did differently was I used chicken bone broth in place of water, and I kept having to add more because the lentils were not done (my fault, didn’t soak them before hand). Ended up taking almost an hour to simmer down and cook through. I also had 4lb of thaw chicken thighs, I multiplied the recipe as much as I could but ended up having much more chicken in it, but the balance was still good. I hardly ever leave comments on recipe sites, but me and my guests thought it was so delicious that I had to come back and leave a review.
Thank you so much Leo, for this lovely feedback. So happy you enjoyed this recipe.
I have been making curries randomly for the past 30 years (am English… the only good food in the UK is Indian…) and I happened upon this recipe tonight to use up some lentils and chicken. OMG it was so good. My daughter is a great cook and even she was impressed. Now I can even sneak lentils into my sons’ diet ….I never give feedback but you have earned it. Thanks for sharing!
Thank you, Jess, for the lovely feedback. Yes, it is a great way to sneak in veggies and lentils as well.