It still blows my mind that I can cook up an entire meal, like this chicken lentil curry, in just a matter of minutes and it tastes insanely good.
This fabulously cozy curry dish has juicy, pulled chicken and tender lentils in a coconut milk broth with tomatoes, lime, cilantro, turmeric, garlic and ginger served over fluffy Jasmine rice.
Plus, you can make it in the Instant Pot or slow cooker or on the stove-top!
How to make chicken lentil curry
Featured Ingredients
- Chicken thighs: I use chicken thighs because they are tender and juicy and can withstand being simmered or cooked for long periods of time while retaining that tenderness and juiciness.
- Grab a pack of boneless, skinless thighs for this recipe.
- Lentils: I love lentils in this dish, and they're inexpensive.
- Keep a container or bag of them in your pantry for recipes like this one. P.S. they're loaded with fiber and protein!
- Diced tomatoes: Grab a can of regular or fire roasted diced tomatoes and toss them in.
- (Even if you think it sounds like an odd addition to this recipe, I promise it's good!).
- Coconut milk: The full fat canned kind.
- Stock: I always use stock for recipes like this one (and soups), because it's loaded with flavor.
- Adding just water won't do any favors from a flavor perspective.
- Onion, garlic, ginger: Flavor, flavor, flavor!
- Garam masala, turmeric: Beautiful curry flavors + color from the turmeric.
- I add them while the vegetables are sauteing to bring out the maximum flavor of the spices.
- Lime: For acidity and fresh flavor.
- Cilantro: If you like it, add a handful of freshly chopped.
- Rice: I love fluffy Jasmine rice for this dish!
Step-by-Step Instructions
To cook on the stove-top:
- Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.
- Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
- Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
- Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.
- Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
- Serve the curry over cooked Jasmine rice.
To cook in the Instant Pot:
- Set the Instant Pot on sauté. Add the olive oil. When it ripples, add the onion and sauté 4-5 minutes or until the onions are slightly soft.
- Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
- Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
- Add the tomatoes, coconut milk and stock.
- Secure the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot to high pressure for 12 minutes. When the 12 minutes is up, let it naturally release for 5 minutes. When the 5 minutes is up, use a wooden spoon to carefully switch the toggle to release the rest of the steam. Once the lid releases, carefully remove it.
- Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.
- Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
- Serve the curry over cooked Jasmine rice.
To cook in the slow cooker:
- Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.
- Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.
- Stir in lime juice and cilantro.
- Serve the curry over cooked Jasmine rice.
Recipe Substitutions and Alterations
- Chicken thighs: You can use chicken breasts, but be careful not to overcook them, as they're a lean protein and can easily become dry.
- Coconut milk: You could use a few tablespoons of heavy cream or half and half instead.
- Stock: You can use store-bought stock or make your own.
- Garam masala: You can buy garam masala spice mix or make your own.
- Cilantro: Swap with parsley if you're not a fan of cilantro.
- Rice: Swap Jasmine for basmati or regular brown or white rice.
Nutrition Considerations
- To make this gluten free: This recipe is naturally gluten free.
- Be sure all packaged ingredients you choose are gluten free.
- To make this dairy free: This recipe is naturally dairy free.
- To make this nut free: This recipe is nut free.
- Be sure all packaged ingredients are nut free.
- To make this egg free: This recipe does not contain eggs.
Storage and Reheating Tips
- For the refrigerator: Transfer the cooled curry to an airtight container or sealed Ziploc bag.
- Store up to 5 days in the refrigerator.
- Reheat in the microwave or stove-top until heated through.
- For the freezer: Transfer the cooled curry to an airtight container or sealed Ziploc bag.
- Store up to 2 months in the freezer.
- Let thaw in the refrigerator.
- Reheat in the microwave or stove-top until heated through.
Instant Pot recipes you'll love:
- Instant Pot Bean Soup
- Instant Pot Split Pea and Ham Soup
- Instant Pot Chicken Vindaloo
- Instant Pot Peanut Butter Chicken Curry
- Instant Pot Beef Barley Soup
- Instant Pot Chunky Applesauce
Chicken Lentil Curry
Chicken lentil curry made with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro, all served over fluffy Jasmine rice.
- Prep Time: 10-15 min
- Cook Time: 20-25 min
- Total Time: 30-40 min
- Yield: Serves 6
- Category: Dinner
- Method: Stove-Top, Instant Pot, Slow Cooker
- Cuisine: Indian
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and diced
- 2-3 cloves garlic, peeled and minced
- 2-inch piece fresh ginger, peeled and minced
- 1 ½ tablespoons garam masala
- 2 teaspoons ground turmeric
- 1-1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup dried lentils
- 1 ½ pounds boneless skinless chicken thighs
- 15-ounce can petite diced tomatoes with juice or crushed tomatoes
- 15-ounce can full fat coconut milk
- ⅓ cup unsalted chicken stock
- Splash fresh lime or lemon juice (optional)
- ½ cup fresh cilantro, roughly chopped
- 2 cups cooked Jasmine rice (for serving)
Instructions
To cook on the stove-top:
- Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.
- Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
- Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
- Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.
- Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
- Serve the curry over cooked Jasmine rice.
To cook in the Instant Pot:
- Set the Instant Pot on sauté. Add the olive oil. When it ripples, add the onion and sauté 4-5 minutes or until the onions are slightly soft.
- Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
- Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
- Add the tomatoes, coconut milk and stock.
- Secure the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot to high pressure for 12 minutes. When the 12 minutes is up, let it naturally release for 5 minutes. When the 5 minutes is up, use a wooden spoon to carefully switch the toggle to release the rest of the steam. Once the lid releases, carefully remove it.
- Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.
- Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
- Serve the curry over cooked Jasmine rice.
To cook in the slow cooker:
- Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.
- Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.
- Stir in lime juice and cilantro.
- Serve the curry over cooked Jasmine rice.
Notes
Storage Tip: It keeps in the refrigerator for 5 days or 2 months in the freezer.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 427
- Sugar: 5
- Sodium: 444
- Fat: 22.5
- Saturated Fat: 13.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 6.5
- Protein: 33
- Cholesterol: 55
Suzanne says
I made this today and it’s delicious. I imagine it will only get better tomorrow. I made this with my slow cooker and it cooked perfectly. Thank you!
Julie Andrews says
Suzanne! I am SO glad you love this dish! It's one of my faves and to be honest, I ate it almost every day last week for leftovers and loved it more every day. Thanks so much for sharing!!!
Richard T says
This worked great for me, even when I forgot the stock and poured water instead. I was a little low on chicken, but boosting the lentils made up for it. And it really is quick! It felt as if all I had to do was chop the onion and the ginger. Thank you, Julie.
Julie Andrews says
I'm so glad you loved it, Richard!! Thanks so much for the message, it makes my day to hear about those who are loving my recipes. 🙂
Ellice says
Can you use something other than coconut milk?
Julie Andrews says
Hi Ellice! Yes, I would just add a couple of tablespoons of half and half or heavy cream once it's cooked. Just stir it in at the end. You'll still get the creaminess with this substitution! You may have to add a little bit more stock if it's too thick, too. Enjoy!
Deon says
Easy and delicious!!
Julie Andrews says
So happy you enjoyed it!!
DWolken says
Made this tonight for dinner. Didn't have ginger so just sprinkled some dry ginger spice. Used diced tomatoe with chipotle, so pretty spicy but family likes spicy. Had whole boneless chicken breast which was tender and not dry at all. Threw everything in instant pot, so easy. Nice accent with cilantro and lime. We all had 2 servings. Not much leftovers. Will be a regular for us. Thanks so much!
Julie Andrews says
That's awesome to hear!! I hope you get a chance to make it again. 🙂
Karina says
Very easy and delicious! I substituted ground ginger and garlic for fresh. Had barely over 1 lb chicken and there was just enough liquid so if I had the full 1 1/2 lbs I'd probably up the broth a little. This is one of the few lentil recipes my husband has chowed down with compliments!
Julie Andrews says
That's amazing to hear, Karina! Love it when the family approves, too. 🙂
Keri Pommerenk says
Absolutely Fantastic! My entire family immediately said, "You have to make this again!" I made this recipe as written for the Instant Pot. I used Chana Daal for the lentils. I soaked the lentils for a few hours in cold water. My only additions to the recipe were: 2 teaspoons cumin & 1 tablespoon dried fenugreek. I also used 2lbs chicken thighs cut into 1 inch cubes so I didn't have to shred the chicken when it was done. Again, this recipe will definitely go on heavy rotation in our house. Thank you for sharing it.
Julie Andrews says
You're so welcome, Keri! I am so happy to hear your whole family loved it!
April says
Trying this tonight and my instant pot keeps going to burn even though I’ve added more liquid. Trying to sauté it in the instant pot instead. Hopefully it turns out ok!
Julie Andrews says
Hi April! How did it turn out? The Instant Pot saute setting does tend to cook pretty hot, so you have to be careful and stir frequently!
Lisa says
Really enjoyed the flavours in this!!
Julie Andrews says
That's awesome, Lisa! Thanks for sharing!
JennieLee says
We LOVED this recipe!! Made it exactly as written and it was perfection. We will make it many times. Very quick and easy as well. THANKS!!
Julie Andrews says
Hi Jennie - so glad your family enjoyed the curry! It's one of my very favorites, too!
Sandra says
Excellent!! We only had reduced fat coconut milk and it turned out delicious!
Julie Andrews says
Amazing! So glad you loved it, Sandra!
Dianna Bartel says
So so good - such a rich flavor without being too heavy. Can't wait to eat the leftovers tomorrow!
Julie Andrews says
So glad you loved it, Dianna! I bet the leftovers were even better. :):)
Mary says
This was fast, easy and 100% delicious. I put a dollop of plain greek yogurt on top for a cooling effect.
Julie Andrews says
YUM! So glad you loved it, Mary!
Rachel says
Fantastic! I’m not a lentils fan but this was absolutely delicious! Have made it twice in crockpot everyone loved it! Thanks for a simple, nutritious, tasty meal!
Bhaveera says
Awesome!!
Julie Andrews says
Super glad you enjoyed it!!