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Chicken Lentil Curry

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5 from 8 reviews

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.

Ingredients

Units Scale
  • 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 1/2 tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 1-1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup dried lentils
  • 1 1/2 pounds boneless skinless chicken thighs
  • 15-ounce can petite diced tomatoes with juice or crushed tomatoes
  • 15-ounce can full fat coconut milk
  • 1/3 cup unsalted chicken stock
  • Splash fresh lime or lemon juice (optional)
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 cups cooked Jasmine rice (for serving)

Instructions

To cook on the stove-top:

  1. 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.
  2. Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
  3. Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
  4. 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.
  5. Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
  6. Serve the curry over cooked Jasmine rice.

 

To cook in the Instant Pot:

  1. 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.
  2. Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
  3. Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
  4. Add the tomatoes, coconut milk and stock.
  5. 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.
  6. Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.
  7. Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
  8. Serve the curry over cooked Jasmine rice.

 

To cook in the slow cooker:

  1. Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.
  2. Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.
  3. Stir in lime juice and cilantro.
  4. 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

Find it online: https://thehealthyepicurean.com/chicken-lentil-chicken/