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
- 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
Instructions
- 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.500 g Chicken thighs
- Sauté chicken - In a heavy-bottom saute pan or cast-iron skillet, add 1 tbsp oil. Sauté the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. (The chicken is not cooked at this point).2 tbsp Oil
- Sauté - To the same pan, add remaining oil - Sauté onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.1 med Onions, 4 Curry leaves, 3 -inch piece Fresh Ginger, 4 large Garlic cloves, 2 Bay leaves
- Curry - Next, add the chopped tomatoes and remaining curry powder. Sauté on medium low heat until you get a nice aroma of the spices - about 2 minutes.1 Tomato, 3 - 4 tbsp Curry powder
- Lentils: Then add the lentils and water or broth. Season with salt and pepper. Cover and cook for 7 minutes.100 g Lentils, 1 cup Water or broth, 1 tsp Salt, ½ tsp Pepper
- 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.1 cup Coconut Milk
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.½ tsp Garam masala, ½ tsp Tamarind paste
- Serve over steamed rice or Indian bread like chapati or naan
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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