Chicken and Lentil Curry

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.

4.80 from 34 votes

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Course: Main Dish

Cuisine: Pakistan

Keyword: Chicken, Chicken and Lentil Curry, Curry, Lentils, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 448kcal

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Ingredients

 

MetricImperial

• 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 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 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