Madras Chicken Curry Bowls

A fragrant and hearty Indian-inspired chicken and lentil curry, simmered in a coconut milk sauce with spinach, served over fluffy brown rice for a complete and wholesome meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.76/serving

Dietary

• High-Fiber
• High-Protein
• Gluten-Free
• Nut-Free
• Dairy-Free

Tags

• one-pot
• healthy
• spicy
• savory
• rich
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon Madras curry powder
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 15 ounce crushed tomatoes
• 13.5 ounce full-fat coconut milk
• 1 cup brown lentils (rinsed)
• 2 cup vegetable broth
• 5 ounce fresh spinach
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (freshly ground, to taste)
• 1 cup brown rice (uncooked, for serving)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook brown rice: In a medium saucepan, combine 1 cup uncooked brown rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and set aside.
2. While rice cooks, heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breast pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
3. Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Stir in Madras curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
5. Pour in crushed tomatoes, full-fat coconut milk, rinsed brown lentils, and vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally, until lentils are almost tender.
6. Return the cooked chicken to the pot. Add fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
7. Serve the Madras Chicken Curry hot over the cooked brown rice. Garnish with fresh cilantro, if desired.

Notes

Adjust the amount of cayenne pepper to control the spice level. This curry tastes even better the next day as the flavors meld.

Nutrition (per serving)

• Calories: 670
• Protein: 43.8 g
• Carbohydrates: 57.6 g
• Fat: 30.5 g
• Fiber: 18.8 g
• Sodium: 750 mg
• Saturated Fat: 21.1 g
• Sugar: 10.2 g
• Cholesterol: 105 mg