Lentil Curry with Chicken Recipe
Simmered until creamy and full of flavor, Lentil Curry with Chicken makes an easy, satisfying meal that comes together in one pot and pairs perfectly with fresh herbs and rice.
Servings: 6
Calories: 390kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 lb chicken breasts thinly sliced
- 2 carrots peeled and sliced into rounds
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tsp ginger freshly grated
- 2 tsp turmeric powder
- 1 1/4 teaspoon salt
- 1/4 tsp ground black pepper
- 1 dash crushed red pepper
- 1 tsp red curry paste
- 3 c low sodium chicken broth
- 1/2 lb lentils
- 1 (14oz) can unsweetened coconut milk
Garnish
- chopped cilantro
- coconut flakes
- roasted peanuts or cashews
Instructions
- In a stockpot or Dutch oven set over medium heat, add the olive oil. Once the oil is hot, add the chicken and cook until golden brown on both sides. Remove and set aside.
- Add the carrot and cook for 2–3 minutes, then add the onion and sauté for an additional 2 minutes. Add the garlic, turmeric, salt, peppers, and curry paste. Stir every few seconds to prevent the spices from burning. Cook for 20 seconds, then pour in the chicken broth, scraping up any browned bits as you go. Add lentils and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 15–20 minutes or until the lentils are tender.
- Stir in the coconut milk and remove from the heat. Serve over cooked rice, and garnish with cilantro, coconut flakes, and roasted nuts, if desired.
Notes
STORE Lentil Chicken Curry in an airtight container in the refrigerator for 3–5 days. Lentils tend to dry out, so you may need to add a splash of water or coconut milk to bring back the creaminess.
To FREEZE, transfer the curry to a freezer-safe container and store it for up to 3 months. Thaw overnight in the fridge. REHEAT gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 33g | Protein: 22g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 592mg | Potassium: 895mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3560IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 5mg
