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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.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 383kcal
Author Eb Gargano

Ingredients

  • 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
Metric - US Customary

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

Calories: 383kcal | Carbohydrates: 28g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 200mg | Potassium: 754mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1488IU | Vitamin C: 72mg | Calcium: 48mg | Iron: 4mg