Chicken and Lentil Curry

A deeply spiced and comforting Indian-inspired curry with tender chicken and red lentils, served with basmati rice and warm naan bread.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.28/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• slow cooker
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (large, finely diced)
• 2 ounce fresh ginger (grated)
• 4 clove garlic (minced)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 can diced tomatoes (undrained)
• 1 cup red lentils (rinsed)
• 3 cup chicken broth
• 0.5 cup full-fat coconut milk
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 cup basmati rice (uncooked)
• 3.5 cup water
• 4 naan breads (warmed)

Instructions

1. Cook basmati rice: In a medium pot, combine 2 cups uncooked basmati rice with 3 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Add chicken thighs and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add yellow onion to the pot and cook until softened, about 5 minutes. Stir in grated fresh ginger and minced garlic and cook for 1 minute more until fragrant.
4. Stir in curry powder, ground cumin, ground coriander, and turmeric powder. Cook, stirring constantly, for 1 minute until fragrant.
5. Pour in diced tomatoes (undrained), rinsed red lentils, and chicken broth. Bring to a simmer. Return chicken to the pot. Reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and chicken is cooked through, stirring occasionally.
6. Stir in canned full-fat coconut milk. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adding more to taste if needed. If the curry is too thick, add a splash more chicken broth or water.
7. Serve hot over basmati rice, garnished with fresh cilantro if desired, and with warm naan bread on the side.

Notes

For a richer flavor, consider adding a pinch of garam masala at the very end with the cilantro.

Nutrition (per serving)

• Calories: 690
• Protein: 45.3 g
• Carbohydrates: 82.1 g
• Fat: 20.5 g
• Fiber: 10.8 g
• Sodium: 1280 mg
• Saturated Fat: 9.2 g
• Sugar: 7.8 g
• Cholesterol: 95 mg