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Close up shot of golden lentil curry garnished with a twig of fresh cilantro in a bowl. There is a spoon scooping out the curry on the left side.

Chicken and Red Lentil Curry

This mild and easy chicken and lentil curry adapted from amazing Indian Cuisine is made with chicken, dal, onion, ginger, garlic, curry spices, coconut milk.
5 from 1 vote
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 cup red split lentils
  • 3 cup filtered water
  • 2 tablespoon olive oil devided
  • ½ onion
  • 1 teaspoon diced ginger
  • 2 clove garlic
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 pound boneless skinless chicken thighs
  • ½ cup coconut milk canned, full fat
  • 1 teaspoon lemon juice
  • 1 Tablespoon fresh chopped cilantro


  • Rinse and soak lentils. In a medium saucepan, combine lentils and 3 cups of water water and bring to boil. Cover, reduce heat to low and cook lentils for 40-50 minutes or until soft and tender .
  • Dice onion, ginger and garlic. Set garlic separately from onions. Cube chicken tights and sprinkle the meat with ¼ teaspoon of salt.
  • Preheat the deep dish pan over medium heat, add olive oil. Cook chicken on all sided for about 5 minutes. Set aside in a bowl.
  • Add remaining olive oil, onion and ginger to the same pot, cook for few minutes until translucent, now add curry powder and diced garlic, cook for a minute or two stirring occasionally until aroma released.
  • Add the chicken, cooked lentils, remaining salt, coconut milk to the pan. Simmer covered for about 10-15 minutes stirring ocasionally. Add lemon juice, give it a little stir. Turn off the heat and enjoy!
Keyword curry, lenil curry, mild curry recipe
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