Chicken Lentil Curry

A protein-packed weeknight dish that combines tender chicken with red lentils in a flavorful curry, suitable for various cooking methods.

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Did you know? Chicken Lentil Curry is a protein-packed weeknight winner, delivering up to 40 g protein per serving when made with chicken thighs and red lentils. Chicken Lentil Curry is hearty, affordable, and perfect for meal prep. This guide beats generic recipes by giving pressure cooker, Dutch oven, and slow cooker methods with tested timings and troubleshooting tips. In this guide, you’ll learn how to make a reliable Chicken Lentil Curry step by step, save time, and adapt it for dietary needs.

What Is Chicken Lentil Curry?

Chicken Lentil Curry pairs tender chicken with lentils simmered in tomatoes, coconut milk, and warming spices. It blends South Asian spice profiles with pantry-friendly legumes, creating a balanced meal with fiber, iron, and protein.

This dish works across cuisines, from mild family dinners to spicier regional versions. It also adapts well to pressure cookers and slow cookers without losing texture or flavor.

Quick Facts about Chicken Lentil Curry

• Serving size, typical: 1 bowl, about 350 g
• Cook time: 20-30 min stove, 12 min + release Instant Pot, 2-6 hr slow cooker
• Main nutrition highlights: protein 30-45 g per serving, fiber 8-12 g per serving
• Flavor profile: savory, mildly spicy, citrus-bright

Nutritional highlights

• Protein: chicken plus lentils gives high protein, 30-45 g per serving depending on portion
• Fiber: lentils provide 8-12 g fiber per serving
• Calories: roughly 450-600 kcal per serving when served with 150 g cooked jasmine rice
• Source: For authoritative nutrient values, see USDA

Chicken Lentil Curry

A protein-packed weeknight dish that combines tender chicken with red lentils in a flavorful curry, suitable for various cooking methods.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Indian, South Asian

Servings 4 servings

Calories 450 kcal

Ingredients

  

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For the Curry

• 2 tbsp olive oil for sautéing
• 1 medium yellow onion, diced about 150 g
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated about 15 g
• 2 tsp garam masala
• 1 tsp turmeric
• 0.5 tsp red pepper flakes
• 200 g red lentils
• 700 g chicken thighs, bone-in or boneless
• 400 g canned tomatoes
• 400 mL coconut milk
• 480 mL chicken stock
• 1 tbsp lime or lemon juice for balancing flavors
• 15 g cilantro, chopped

Instructions

 

Cooking Methods

• Heat olive oil in a Dutch oven over medium heat and sauté the diced onion for 4-5 minutes until translucent.
• Add minced garlic, grated ginger, garam masala, turmeric, red pepper flakes, salt, and black pepper; sauté for 30-60 seconds until fragrant.
• Stir in the red lentils and add the chicken thighs, turning to coat them in the spices.
• Add the canned tomatoes, coconut milk, and chicken stock. Bring to a simmer, cover, and cook for 20-30 minutes until the lentils are tender and the chicken shreds easily.
• Stir in lime or lemon juice and chopped cilantro, adjusting seasoning as necessary.
• Serve over cooked jasmine rice, approximately 150 g per plate.

Notes

For a vegan version, replace chicken with 300 g extra-firm tofu and use vegetable stock. Store leftovers in an airtight container up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 40gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 12gSugar: 7g

Keyword Chicken Lentil Curry, Healthy Curry, High Protein, meal prep, Quick Dinner

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Step-by-Step Instructions

Choose your cooking method. Each method uses the same base steps for sauteing spices and combining lentils and chicken, then differs by cooking time and equipment.

Dutch oven or braising pan method

1. 1. Action: Heat olive oil to medium, sauté onion 4-5 minutes until slightly soft. Expected result: onions translucent and fragrant.
   2. Action: Add garlic, ginger, garam masala, turmeric, salt, black pepper, crushed red peppers, sauté 30-60 seconds. Expected result: spices bloom, smell fragrant.
   3. Action: Stir in lentils, add chicken thighs and turn to coat. Expected result: lentils and chicken evenly spiced.
   4. Action: Add tomatoes, coconut milk, and stock. Bring to simmer, cover and cook 20-30 minutes, stirring frequently until lentils tender and chicken shreds. Expected result: thick curry, chicken shreds easily.
   5. Action: Stir in lime or lemon juice and cilantro, adjust seasoning. Expected result: bright finish, balanced salt and acidity.

1.. Serve over cooked jasmine rice, 150 g per plate.

Instant Pot method

1. Action: Set Instant Pot to sauté, add olive oil and onion, sauté 4-5 minutes until slightly soft. Expected result: softened onion base.
2. Action: Add garlic, ginger, spices, sauté 30-60 seconds until fragrant. Expected result: aromatic spice layer.
3. Action: Stir in lentils, add chicken thighs to coat, add tomatoes, coconut milk and stock. Expected result: all ingredients combined.
4. Action: Secure lid, set to high pressure 12 minutes, natural release 5 minutes, then quick release carefully. Expected result: lentils tender, chicken shreddable.
5. Action: Stir, shred chicken with forks, add lime or lemon juice and cilantro, adjust seasoning. Expected result: ready to serve over jasmine rice.

Slow cooker method

1. Action: Place all ingredients except lime, cilantro, and rice into the slow cooker, stir. Expected result: evenly distributed ingredients.
2. Action: Cook low 4-6 hours or high 2-3 hours until chicken shreds easily. Expected result: tender chicken and creamy lentils.
3. Action: Stir in lime juice and cilantro, serve over cooked jasmine rice. Expected result: brightened flavor, ready to serve.

For more pressure cooker and oven recipe ideas, try this blackened chicken alfredo as a complementary high-protein option.

Variations & Substitutes

Swap ingredients to match diets and flavor preferences. Each change affects texture, cook time, and nutrition.

• Vegan: Replace chicken with 300 g extra-firm tofu and use vegetable stock, protein drops slightly but fiber up.
• Lower fat: Use light coconut milk, reduce oil to 1 tbsp, calories drop by about 80 kcal per serving.
• Spicier: Add 1 tsp chili powder or chopped green chilies, cook time unchanged.
• Hearty: Use brown lentils, add 10-15 min extra simmer time, firmer texture.

Mistakes to Avoid

Common errors can lead to bland curry or mushy texture. Use this checklist to troubleshoot.

• Overcooking lentils, fix: monitor and add stock as needed to prevent drying.
• Undercooking spices, fix: sauté spices briefly to bloom oils and flavor.
• Skipping acid, fix: add lime or lemon at end to brighten the dish.
• Too thin curry, fix: simmer uncovered 5-10 minutes to reduce liquid.
• Too salty, fix: add unsweetened coconut milk or extra tomatoes to balance.

Storage, Reuse

Store leftovers properly to preserve flavor and safety. Curry often tastes better the next day as flavors meld.

• Refrigerate: in airtight container up to 4 days, 4 C (39 F) or below.
• Freeze: cool completely, freeze in portions for up to 3 months.
• Reheat: gently on stovetop 5-8 minutes to 74 C (165 F) internal temp, or microwave in 60 second bursts.
• Reuse ideas: serve over roasted vegetables, spoon into pita for meal prep, or mix with quinoa for added fiber.

Related Recipes / See Also

If you love this, try our best chicken enchiladas for a Tex-Mex weeknight, or make a cozy bowl of creamy white chicken chili when you want creamy comfort. For another rich pasta night, check the blackened chicken alfredo sauce recipe, which pairs well with light curries for menu variety.

Conclusion

Chicken Lentil Curry is versatile, nutritious, and forgiving. With stove, Instant Pot, or slow cooker methods, you can tailor texture and cook time to your weeknight schedule. Follow the steps above to get consistent results, and use the storage tips to stretch meals across the week.