Chicken and Lentil Curry is another amazing recipe that requires next to no skill or experience to produce perfectly. I serve this as a main dish and with it including lentils, I often don’t even cook rice. If you don’t have all of the spices, then using curry powder or paste will do. However, I would recommend buying a selection of spices for the larder. They can turn a good dish into an amazing dish.
This recipe is brilliant in so many ways.
- You can use left over chicken in this dish and any excess vegetables rolling around the fridge so no waste.
- This is a one pot recipe so there’s less washing up to do.
- All of the ingredients are all reasonably priced and good on a budget and ideal to have a store cupboard essentials.
- You can also cook this curry in advance and then leave to cool. Once cold, pack portions into airtight containers and pop in the freezer. Just defrost in the fridge overnight and reheat until piping hot.
- This recipe is suitable as part of a diabetes diet.
- Finally, I don’t think my son would have survived university with Chicken and Lentil Curry.
This curry has the ability to warm, fill, soothe and calm anybody and is ideal for those hectic weeks and lazy weekends.
Chicken and Lentil Curry
This is such a simple recipe yet the flavours and textures are amazing every time I cook it.
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Servings: 4 People
Calories: 448kcal
Ingredients
- 1 tsp ground cumin
- 1 tsp coriander seeds
- 1 tbsp rapeseed oil
- 2 medium onions thinly sliced
- 4 cloves garlic thinly sliced
- 3 cm fresh ginger finely chopped
- 2 large green chillies split open
- 400 g chicken thigh diced
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 large lemon juice only
- 400 g chopped tomatoes tin/can
- 500 ml cold water tap
- 150 g red lentils
Instructions
- Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.1 tsp ground cumin, 1 tsp coriander seeds, 1 tbsp rapeseed oil, 2 medium onions
- Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.4 cloves garlic, 3 cm fresh ginger, 2 large green chillies, 400 g chicken thigh
- Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.½ tsp chilli powder, 1 tsp garam masala, 1 tsp turmeric powder, 1 large lemon, 400 g chopped tomatoes, 500 ml cold water
- Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
- Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.150 g red lentils
Nutrition
Calories: 448kcal | Carbohydrates: 38g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 312mg | Potassium: 917mg | Fiber: 15g | Sugar: 7g | Vitamin A: 297IU | Vitamin C: 33mg | Calcium: 99mg | Iron: 5mg
14 comments
Never used to like lentils until I tried this recipe. Everything in this dish works so well
The red lentils are a great source of protein, and the spices were just right—flavourful but not overpowering.
The combination of spices, especially the garam masala and toasted cumin, created a delicious depth. The lentils added a comforting texture, and the chicken was tender and juicy.
A wonderful comfort food dish!
The squeeze of lemon at the end balanced it beautifully.
This curry brought back memories of home-cooked meals. The toasted coriander and cumin gave it a rustic charm, and the fresh ginger added a lovely warmth.
It was simple yet so satisfying.
The green chillies added heat without being overwhelming, and the balance of garlic and ginger was spot-on.
The spices were perfectly proportioned, and the lemon juice added a fresh tang. The lentils thickened the sauce nicely, and the chicken remained moist and tender.
I served it with basmati rice, and it was divine.
It was straightforward to prepare, and the simmering time allowed the flavours to meld beautifully. Highly recommend for a weeknight meal.
I loved how affordable yet flavourful this curry was. The use of red lentils made it very filling, and the diced chicken thighs were tender and juicy.
The flavours of this curry were incredible.
This Chicken and Lentil Curry was an absolute hit! The toasted spices infused the dish with a wonderfully warm aroma. The lentils and chicken complemented each other perfectly, creating a hearty meal.
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