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Chicken and Lentil Curry
This is such a simple recipe yet the flavours and textures are amazing every time I cook it.
4.80
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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:
448
kcal
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Ingredients
Metric
Imperial
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
Get ingredients with
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:
448
kcal
|
Carbohydrates:
38
g
|
Protein:
28
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
98
mg
|
Sodium:
312
mg
|
Potassium:
917
mg
|
Fiber:
15
g
|
Sugar:
7
g
|
Vitamin A:
297
IU
|
Vitamin C:
33
mg
|
Calcium:
99
mg
|
Iron:
5
mg