Lentil Chicken Curry
Calories: 19
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.
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
Instructions
- 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.
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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