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