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    Home » Recipes » Dinner

    Chicken and Red Lentil Curry

    Published: Aug 3, 2021 · Modified: Jul 31, 2024 by Nataliia

    Jump to Recipe

    This chicken and red lentil curry made with red lentils, tender chicken thighs, mild curry and coconut milk. Great addition to your weekly menu.

    A bowl filled with yellow curry with red lentils and chicken garnished with fresh cilantro.

    You may also like our unique chicken liver curry dish.

    And if you are looking for more recipes with lentils, try our pasta with lentils or aromatic lentil soup.

    Recipe highlights

    • This recipe is gluten-free and dairy-free.
    • This recipe is a one pan dish and easy to make.
    • High in protein, both plant and animal.
    • You can make it vegan by skipping the meat

    Ingredients

    • Red lentils: For this recipe I used split red lentils (dal). I always sort and wash any legumes or grains to the rid of any dust and debris.
    • Chicken thighs: Chicken thighs are juicier, and they are harder to overcook. You can also use chicken breasts.
    • Onion:  I used yellow onion. You can also use shallots.
    • Garlic:  Fresh garlic adds such a great flavor and aroma.
    • Ginger: about one teaspoon of finely diced ginger. You can also use ginger powder.
    • Curry: I used 1 teaspoon of mild curry powder. You can also use homemade curry.
    • Olive Oil: For cooking onions, garlic and ginger. You can use any other mild oil of your choice.  Coconut oil is another great option for this recipe.
    • Filtered water: 3 cups of water for 1 cup of lentils to cook the lentils or whatever the package instructions of your lentils suggests.
    • Full fat coconut milk: I used canned full fat coconut milk. Coconut milk is amazing in this recipe, it makes it so much creamier.
    • Lemon juice: I always add lemon juice to any recipe that has lentils. They just go so well together, and lemon of course adds that tangy sour taste that lentils miss.
    • Salt and pepper: adjust to taste.
    • Fresh cilantro: Add some chopped fresh cilantro for serving.

    How to make it

    Peel and dice the onion. Mince garlic and ginger. Cut the thicken thigh into bite size pieces.

    Sort and rinse split red lentils.

    In a large pot or dutch oven, heat 1 tablespoon of olive oil. Add chopped onions and chicken. Cook over medium heat, until the onions soften and chicken gets slightly browned.

    Now, add minced garlic, ginger and curry powder. Cook for about 2 minutes or until you can smell the aromatics.

    Add rinsed lentil and water. Bring it to a boil and simmer covered for about 25 minutes or until the lentils are tender, stirring the curry occasionally. Most of the water should be absorbed by this time. But if you have too much of water you can drain it.

    Important tip: add the salt only after the lentils are tender and fully cooked. Adding the salt at the beginning will result in longer cooking time and can make the lentils too firm

    Once the lentils are tender, add coconut milk, salt and pepper. Stir and simmer on low for another 5 minutes. Take of the heat and add some lemon juice.

    How to store and reheat

    • After the curry cools down, transfer it to an airtight container and store in the fridge for about 3-4 days.
    • To reheat, simply add curry to the saucepan, and bring to simmer over low heat. Or reheat it in the microwave.
    Yellow lentil and chicken curry in large black serving dish with a spoon in it.

    Serving

    • Serve this curry over Basmati rice or any other rice of your choice.
    • I also tried it with quinoa, and it tasted as great.  
    • And of course, with some Indian Naan bread.

    Variations and substitutions

    • If you are looking to make vegan curry, use tofu instead of chicken or just omit chicken. Lentils by itself already are packed with plenty of protein.
    • If you like spicy curry add some cayenne pepper to bring up the heat.
    • Use chicken broth instead of water for rich flavor.

    📖 Recipe

    A bowl filled with yellow curry with red lentils and chicken garnished with fresh cilantro.

    Chicken and Red Lentil Curry

    Nataliia
    This chicken and red lentil curry made with red lentils, tender chicken thighs, mild curry and coconut milk. Great addition to your weekly menu.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 269 kcal

    Equipment

    • large pot

    Ingredients
      

    • 1 cup red split lentils, sorted and rinsed
    • 1 pounds boneless skinless chicken thighs , cut into bite-size pieces
    • ½ medium yellow onion, diced
    • 1 teaspoon minced garlic
    • 1 teaspoon minced ginger
    • 2 teaspoons mild curry powder
    • 1 tablespoon olive oil
    • 3 cups water
    • ½ cup full fat coconut milk
    • ½ teaspoon salt, to taste
    • 1 teaspoon lemon juice
    • 1 tablespoon fresh chopped cilantro

    Instructions
     

    • In a large pot, add olive oil and heat it over medium heat. Add diced onion and cubed chicken. Cook for about 2-3 minutes, stirring occasionally.
    • Add minced ginger, garlic and curry powder. Cook for another minute or two until it becomes aromatic.
    • Add 1 cup pf rinsed lentils and 3 cups of water. Bring it to a boil, and cook on low for about 20-25 minutes or until lentils are fully cooked. They should be tender when cooked.
    • Add coconut milk and salt. Simmer for another few minutes. Take off the heat and add lemon juice. Taste the curry and add more salt if needed. Enjoy!

    Notes

    If you like spicy curry, add about 1.4 teaspoons of cayenne pepper.
    Use tofu instead of chicken for a vegan version of this dish.

    Nutrition

    Calories: 269kcalCarbohydrates: 19.3gProtein: 23.2gFat: 10.5gSodium: 244mgFiber: 3.3gSugar: 0.6g
    Keyword curry, lenil curry, mild curry recipe
    Tried this recipe?Let us know how it was!

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    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

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