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Home » All Recipes » Easy Midweek Meal Ideas » Easy Chicken, Red Lentil and Coconut Curry

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Easy Chicken, Red Lentil and Coconut Curry

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Chicken, Red Lentil and Coconut Curry - Pinnable image for Pinterest

This Chicken, Red Lentil and Coconut Curry ticks all the boxes: easy, quick, healthy, budget-friendly and utterly delicious! It’s the perfect midweek meal and a great option for filling the freezer too.

Chicken, Red Lentil and Coconut Curry

 

Unicorn recipes

I may not believe in unicorns, but I do believe in unicorn recipes! To me unicorn recipes are recipes which check these 5 boxes:

  • Easy
  • Quick
  • Healthy
  • Budget-friendly
  • Delicious

Hit these 5, and you know you are onto a winner!

If you’ve been round here for a while, you’ll know that Easy Peasy Foodie is full of unicorn recipes… well I’d like to introduce me to my latest one… my Easy Chicken, Red Lentil and Coconut Curry!

Chicken, Red Lentil and Coconut Curry on a plate with rice and a naan

 

A quick and easy chicken curry

This delicious chicken curry is so easy to make… Simply fry some onions and spices, add lentils and coconut milk and, finally, add the chicken and diced peppers, then simmer until the chicken and lentils are fully cooked. It’s all done in just 30 minutes making it perfect for busy weeknights.

And because this recipe uses skinless, boneless chicken thighs, you don’t need to worry about overcooking your chicken… in fact, this recipe is pretty much foolproof!

Collage showing 6 step-by-step preparation images of Chicken, Red Lentil and Coconut Curry

 

Packed full of goodness and flavour

This easy chicken curry is not only quick and easy, it’s also packed full of goodness! It features healthy spices like turmeric, ginger and chilli… skinless, boneless chicken thighs which contain lots of protein, vitamins and minerals… 3 of your 5 a day (because lentils count!)… lots of fibre from those lovely lentils…. and using light coconut milk reduces the calorie count and saturated fat… Which all means this Easy Chicken, Red Lentil and Coconut Curry is so much healthier that a ready meal or takeaway curry!

But this fab chicken and lentil curry is not only packed full of goodness, it’s also packed full of favour from all those wonderful spices, flavoursome chicken thigh meat, earthy lentils and just a touch of nutty sweetness from the coconut milk.

Overhead shot of Chicken, Red Lentil and Coconut Curry in the pan next to two lime halves and mango chutney

 

Kind on your budget

This recipe is also kind on your budget – chicken thighs are so much cheaper than chicken breast meat and packing this curry with budget friendly veg and lentils not only makes this dish more nutritious, it also helps to stretch this dish a little further – filling more mouths for less!

 

Perfect for filling the freezer!

This recipe is such a great one for filling the freezer! Making double is not much more effort than making a single quantity of this recipe… you can then pop what you don’t need right now into the freezer and you have a delicious, nutritious homemade chicken curry in your freezer… which should stop you reaching for the takeaway menu next time you are tempted!

Chicken, Red Lentil and Coconut Curry in the pan next to limes, mango chutney, rice and naans

 

What to eat with Chicken, Red Lentil and Coconut Curry?

If you want to keep this super healthy, I recommend serving this curry with either brown basmati rice or plain cauliflower rice. Or you could try my Pilau Cauliflower Rice.

Otherwise, you can serve this with white basmati rice, regular pilau rice and / or naans and all your favourite chutneys / pickles / sides.

 

What to drink with Chicken, Red Lentil and Coconut Curry?

This is quite a fragrant chicken curry, so works well with aromatic white wines, such as Riesling, Gewurtztraminer, Pinot Gris or Sauvignon Blanc.

Red wine would not be a great match here, but this easy chicken curry would also go wonderfully with a fruity rosé from somewhere like Spain, Portugal or Chile.

Overhead of Chicken, Red Lentil and Coconut Curry on a plate next to limes, mango chutney, rice and naans

 

Make it your own

This easy peasy curry is very easy to adapt to your own personal preferences / what you have in your kitchen right now. Here are some ideas…

  • Use diced chicken breast instead of chicken thigh
  • Swap the chicken for prawns or diced white fish. (Add these 5 minutes before the end as they won’t take so long to cook.)
  • Make it veggie by using Quorn pieces or canned chickpeas instead of the chicken
  • Try aubergine, cauliflower or spinach instead of the peppers
  • Use canned chickpeas or green lentils instead of the red lentils
  • Not a fan of coconut milk? Use passata instead!

 

Can you reheat leftover chicken curry?

Absolutely! And this is one of those recipes that actually tastes BETTER the next day. Put any leftover chicken curry in a plastic lidded container and place it in the fridge, where it will keep for up to 3 days.

To reheat, place the curry in a saucepan with a splash of water and bring to the boil. Reduce and simmer for 5-10 minutes, or until the curry is piping hot all the way through.

Overhead of Chicken, Red Lentil and Coconut Curry in the pan next to limes, mango chutney, rice and naans

 

Can you freeze leftover chicken curry?

Yes! This curry freezes very well. Simply put any leftover chicken curry in a plastic lidded container and place it in the freezer, where it will keep for up to 3 months.

Defrost overnight in the fridge and reheat as above.

 

If you like this recipe…

…you might also like:

  • Easy Chicken Jalfrezi
  • Easy Chicken Rogan Josh
  • Quick Chicken and Spinach Curry (Chicken Saag)
  • Easy Chicken Korma
  • Easy Chicken Tikka Masala

 

Chicken, Red Lentil and Coconut Curry
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4.92 from 12 votes

Easy Chicken, Red Lentil and Coconut Curry

This Chicken, Red Lentil and Coconut Curry ticks all the boxes: easy, quick, healthy, budget-friendly and utterly delicious! It’s the perfect midweek meal and a great option for filling the freezer too.
Prevent your screen from going dark
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 383kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 3 cloves garlic grated or crushed
  • 2 cm ginger grated
  • 1 teaspoon chilli flakes
  • 3 teaspoons garam masala
  • 2 teaspoons turmeric
  • 4 skinless, boneless chicken thighs diced (roughly 500g / 1lb total weight)
  • 100 g red lentils
  • 400 ml light coconut milk (you can, of course, use full fat coconut milk if you prefer)
  • 1 red pepper diced
  • 1 green pepper diced
  • Salt and pepper to taste
  • Juice of 1 lime (optional)
  • 15 g fresh coriander (cilantro) roughly chopped (plus extra for garnish)

To serve:

  • Your choice of white rice, brown rice, cauliflower rice and / or naans to serve
  • All your favourite pickles / chutneys / side dishes

Instructions

  • Place the oil and sliced onion in a wide, deep pan and fry gently with the lid on for 3-5 minutes until the onion is softened, but not brown. Stir occasionally.
  • Add the garlic, ginger, chilli, garam masala and turmeric and fry for 1 more minute over a gentle heat, with the lid off. Stir occasionally and, if the pan starts to get a little dry, add a small splash of water.
  • Add the red lentils and coconut milk, followed by the diced chicken and peppers, plus salt and pepper to taste.
  • Bring to the boil, then simmer for 20 minutes, or until the lentils are soft and the chicken is cooked through. (See Note 1) Stir occasionally and add a splash of water if the curry starts sticking to the pan, before it is fully cooked.
  • Finally stir through the lime juice and fresh coriander, and serve with your choice of rice / cauliflower rice / naans and all your favourite sides.

Video

Notes

  1. The brand of lentils I use take 20 minutes to cook, but double check the lentils you buy and adjust the cooking time accordingly, if necessary.
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Chicken, Red Lentil and Coconut Curry
Amount Per Serving
Calories 383 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 107mg36%
Sodium 200mg9%
Potassium 754mg22%
Carbohydrates 28g9%
Fiber 11g46%
Sugar 4g4%
Protein 30g60%
Vitamin A 1488IU30%
Vitamin C 72mg87%
Calcium 48mg5%
Iron 4mg22%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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40 Comments

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Comments

  1. Kate - Gluten Free Alchemist says

    12th May 2021 at 8:49 pm

    This looks delicious Eb. I’m a huge fan of a speedy, easy chicken curry… especially with coconut. Pinning for later xx

    Reply
    • Eb Gargano says

      13th May 2021 at 9:34 am

      Aw, thanks Kate! Eb 🙂

      Reply
  2. Corina Blum says

    13th May 2021 at 8:17 am

    It sounds delicious! As you know we love easy chicken curries in our house and this one would definitely be popular!

    Reply
    • Eb Gargano says

      13th May 2021 at 9:35 am

      Thanks Corina! Let me know if you try it 😀

      Reply
  3. Lesley says

    14th May 2021 at 1:27 pm

    I love curry and this chicken and lentil curry looks ideal, quick to cook making it an ideal mid week dinner dish.

    Reply
    • Eb Gargano says

      17th May 2021 at 10:40 am

      Aw, thanks Lesley!

      Reply
  4. Fiona says

    19th May 2021 at 6:45 am

    I made the curry with no chicken, then I let it cool completely. I added raw prawns and a couple of pieces of random white fish that were lurking in the freezer and then heated it up. According to my family it was the best curry ever!! It was so tasty plus I managed to sneak in extra vegetables ( courgettes and spinach). Definitely worth doing. 😋

    Reply
    • Eb Gargano says

      19th May 2021 at 10:18 am

      Yay! I am so pleased to hear that. I love your adaptations 😀

      Reply
  5. Tim says

    19th May 2021 at 7:18 pm

    This is the first recipe of yours that i have tried and it was so good and full of flavor and tasted even better the following day. The cooking instruction were clear and made each step easy to follow. Will definitely make this again and looking forward to trying more of your recipes

    Reply
    • Eb Gargano says

      20th May 2021 at 9:46 am

      Aw, yay! I am so pleased to hear that 😀 Thanks for taking the time to leave such a lovely review! Eb 🙂

      Reply
  6. Catherine says

    19th May 2021 at 9:41 pm

    I gave a portion of this to a friend who has been under the weather and she said it has really given her a boost, thanks so much for the great recipe. Definitely a new favourite!

    Reply
    • Eb Gargano says

      20th May 2021 at 9:47 am

      Aw, I am so delighted to hear that. Thanks for taking the time to leave such a lovely review…and especially for the 5 stars! Eb 🙂

      Reply
  7. Julia Dunlop says

    29th May 2021 at 8:09 pm

    Another really tasty and easy curry, thanks. I added two spoonfuls of plain yoghurt as it was a bit spicy for my son. Also added courgette and spinach the second time I made it – really good!

    Reply
    • Eb Gargano says

      29th May 2021 at 9:37 pm

      Aw, yay! I am so pleased to hear that 😀 Love the sound of your adaptations. Thanks for taking the time to leave such a lovely review! Eb 🙂

      Reply
  8. Beth Sachs says

    14th June 2021 at 5:49 pm

    This chicken and lentil curry looks delicious. Great that it’s healthy too!

    Reply
    • Eb Gargano says

      15th June 2021 at 11:25 am

      Aw, thanks Beth!

      Reply
  9. Becky says

    21st September 2021 at 6:40 pm

    Just made this for my family and everyone loved it 🙂 I didn’t have any lentils, but was very tasty without them and so easy to make. Will be adding it to my list of family meal options. Thank you

    Reply
    • Eb Gargano says

      22nd September 2021 at 8:37 am

      Yay! I am so pleased to hear that. Thanks for this lovely review! Eb 🙂

      Reply
  10. Kate says

    15th May 2022 at 4:13 pm

    Hi there, was just wondering, you say you can pop this in the microwave from frozen. Is that straight from the freezer, or left to defrost? Also, if this is direct from the freezer, how long do you think it would take to cook?

    Reply
    • Eb Gargano says

      16th May 2022 at 8:50 am

      Hi Kate, I always recommend defrosting overnight in the fridge before reheating. For best results, I actually recommend reheating this curry in a saucepan (which is the way I always do it). Simply, place the curry in a saucepan with a splash of water and bring to the boil. Reduce and simmer for 5-10 minutes, or until the curry is piping hot all the way through. If you prefer, you can reheat the defrosted curry in the microwave until piping hot all the way through. Hope that helps! Eb 🙂

      Reply
  11. Dawn says

    19th November 2022 at 4:59 pm

    I made this with chicken breasts instead of thighs and added ground cumin and coriander, as well as cherry tomatoes. I did find it a little bland (which is why I added the extra spices) so next time I will be adding fresh chilli and/or more chilli flakes. I also added some fish sauce with the lime and some mint with the coriander, just because it was the the fridge so why not. I made it today (Saturday) for Monday as a nice winter warmer to come home and reheat after work, and having tasted it I’m looking forward to it! Thank you.

    Reply
    • Eb Gargano says

      21st November 2022 at 8:51 am

      Good to hear you liked the recipe! Eb 🙂

      Reply
  12. Ray says

    31st December 2022 at 4:58 pm

    Made this today and it was amazing. My husband also loved the dish. I added some garlic powder and added double the amount of chilli flakes for more flavor. Thanks for the recipe.

    Reply
    • Eb Gargano says

      31st December 2022 at 6:01 pm

      Great to hear! Thank you for such a lovely review 😀

      Reply
  13. Pamela McGuire says

    14th January 2023 at 4:40 pm

    I have made this from scratch and I’m wondering why mine is very liquidity. What can I add to thicken it up

    Reply
    • Eb Gargano says

      14th January 2023 at 6:34 pm

      Sorry to hear that. Usually the reason for this curry being too liquid is that you have not boiled off enough of the liquid… this could be because you had it on a slightly lower temperature to simmer, you did not simmer it for long enough (I assume it’s probably not that, or you would have said), or a different shaped saucepan (less surface area = less evaporation). In the future, the best remedy to thicken it is simply to simmer it at a higher temperature or in a wider saucepan (or for longer!). Right now (if you have any left), the best remedy is to simmer it until the liquid has reduced / the sauce has thickened. Hope that helps! Eb 🙂

      Reply
  14. Ileana Czerw says

    27th September 2023 at 8:35 pm

    Can I use chicken thighs with bones

    Reply
    • Eb Gargano says

      28th September 2023 at 8:31 am

      Do you mean you will cut the chicken off the bones first and then cook as per this recipe? In which case, simply follow the recipe as written. I only suggest using boneless chicken thighs to make the prep easier. Or do you mean you want to cook whole chicken thighs with the bones still in? In which case I recommend cooking this for a little longer, since the pieces of chicken will be much larger. Probably about 35-40 minutes should do it. Hope that helps! Eb 🙂

      Reply
  15. Jodi says

    21st October 2023 at 7:53 pm

    Planning to try to veganize this by swapping firm tofu and cauliflower in place of the chicken. Looks delicious!

    Reply
    • Eb Gargano says

      21st October 2023 at 9:06 pm

      Sounds like a great idea! Let me know how you get on 😀

      Reply
  16. Al says

    4th December 2023 at 1:01 am

    How would I make this but in an instant pot?

    Reply
    • Eb Gargano says

      4th December 2023 at 8:26 am

      I’m afraid I don’t own an instant pot and so I can’t advise how to adapt this for an instant pot, sorry. Though I would say that, given this is such a quick recipe, I’m not sure there would be a huge amount of benefit to making this curry in an instant pot compared to the conventional way described in the recipe.

      Reply
  17. Jennifer says

    23rd January 2024 at 3:48 am

    Made with chicken, sliced onion and bell peppers, and also added boiled baby carrots. Very delicious!

    Reply
    • Eb Gargano says

      23rd January 2024 at 8:26 am

      Aw, that’s so great to hear! Thank you for this lovely review… and especially the 5* rating! 😀

      Reply
  18. Linda says

    23rd January 2024 at 2:55 pm

    I’ve added mushrooms and the last 10mins adding already cooked chicken to use it up

    Reply
    • Eb Gargano says

      23rd January 2024 at 4:18 pm

      Sounds great – love the sound of your adaptations!

      Reply
  19. Petia N says

    7th February 2024 at 9:24 pm

    I wish I could leave a photo. This is the first time I did this recipe and it turned out so great. I didn’t have ginger, and instead of “3 teaspoons garam masala” I put 2 tsps and 1 tsp of Curry. I ended up adding extra milk and a bit of water because I wasn’t sure if the lentils would be done, but it worked out great. Oh, I also substituted coconut milk for regular milk. This is amazing.

    Reply
    • Eb Gargano says

      8th February 2024 at 8:27 am

      Aw, yay – that’s so great to hear! Thank you for this lovely review 😀

      Reply
  20. Beth says

    28th January 2025 at 7:58 pm

    Hi EB,
    I want to try this recipe, but I don’t see ‘Curry’ in the list of ingredients. I’m not an experienced cook, so am concerned I am misunderstanding something. Can you help me understand why there is no curry in the recipe?
    With thanks 🙂

    Reply
    • Eb Gargano says

      29th January 2025 at 8:04 am

      Hi Beth, Curry is a dish rather than an ingredient. Curry is a dish of protein and/or vegetables in a spiced sauce, often served over rice. So, in this example, the whole thing is curry. I think you might be thinking of ‘curry powder’, which is a blend of spices designed to be used in a curry. But you don’t have to use curry powder in a curry. Curry powder a shortcut, but traditionally curries are made from a blend of spices, which is exactly what I have done in this recipe. Hope that helps! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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