4.9 from 24 votes
Easy Chicken, Red Lentil and Coconut Curry
This Chicken, Red Lentil and Coconut Curry ticks all the boxes: easy, quick, healthy, budget-friendly and utterly delicious! It’s the perfect midweek meal and a great option for filling the freezer too.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
383 kcal
Course:
Main Course
Cuisine:
Fusion, Indian, British
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 3 cloves garlic grated or crushed
- 2 cm ginger grated
- 1 teaspoon chili flakes
- 3 teaspoons garam masala
- 2 teaspoons Turmeric
- 4 chicken thigh diced (roughly 500g / 1lb total weight, skinless, boneless
- 100 g red lentils
- 400 ml coconut milk you can, of course, use full fat coconut milk if you prefer, light
- 1 red pepper diced
- 1 green pepper diced
- salt to taste
- black pepper to taste
- lime optional, juice of 1
- 15 g cilantro roughly chopped (plus extra for garnish, fresh
To serve:
- white rice your choice, to serve
- brown rice
- cauliflower rice
- Naan
- pickles all your favourite
- chutneys
- side dishes
Instructions
- Place the oil and sliced onion in a wide, deep pan and fry gently with the lid on for 3-5 minutes until the onion is softened, but not brown. Stir occasionally.
- Add the garlic, ginger, chilli, garam masala and turmeric and fry for 1 more minute over a gentle heat, with the lid off. Stir occasionally and, if the pan starts to get a little dry, add a small splash of water.
- Add the red lentils and coconut milk, followed by the diced chicken and peppers, plus salt and pepper to taste.
- Bring to the boil, then simmer for 20 minutes, or until the lentils are soft and the chicken is cooked through. (See Note 1) Stir occasionally and add a splash of water if the curry starts sticking to the pan, before it is fully cooked.
- Finally stir through the lime juice and fresh coriander, and serve with your choice of rice / cauliflower rice / naans and all your favourite sides.
Cup of Yum
Notes
- The brand of lentils I use take 20 minutes to cook, but double check the lentils you buy and adjust the cooking time accordingly, if necessary.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
200mg
(8%)
Potassium
754mg
(16%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
1488IU
(30%)
Vitamin C
72mg
(80%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 200mg | 8% |
| Potassium | 754mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 1488IU | 30% |
| Vitamin C | 72mg | 80% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.