Description
This One Pan Chicken, Red Lentils, and Coconut Curry is a flavorful and comforting dish that’s perfect for a cozy night in. The combination of tender chicken, hearty red lentils, and creamy coconut curry sauce makes for a satisfying meal that’s easy to prepare.
Ingredients
Scale
Chicken Curry:
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Garnish:
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Curry: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and sauté until softened. Stir in garlic and ginger, then add red curry paste, turmeric, and cumin. Cook for another minute.
- Cook the Chicken: Add chicken pieces and cook until browned on all sides. Stir in rinsed red lentils, coconut milk, chicken broth, and diced tomatoes. Season with salt and pepper. Simmer for 20-25 minutes.
- Finish and Serve: Stir in chopped spinach and cook until wilted. Garnish with fresh cilantro. Serve hot with lime wedges and your choice of naan or rice.
Notes
- For extra heat, add a chopped chili pepper or a pinch of cayenne.
- This dish keeps well for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg
