Chicken and lentil curry is a quick, easy, healthy and flavour packed meal to serve to the whole family. This healthy chicken curry is also freezer-friendy so you can make a big batch and save some for later.
THIS POST HAS BEEN SPONSORED BY TILDA. ALL THOUGHTS AND OPINIONS ARE MY OWN.
I've been making this chicken and lentil curry for my family for a great many years. It started off as a mild curry, when my kids were younger, but has progressed to a fuller flavoured dish now.
This curry does not have a particular title, such as jalfrezi or rogan josh. That's because the curry paste that forms the base flavour can be varied, depending what result you are after.
What my family particularly love about this meal is that it's neither totally vegetarian but nor is it too meat-heavy. Because it contains plenty of lentils, less poultry is needed in this healthy chicken curry recipe compared to many typical chicken dishes,. So it's a great dish to make if you're trying to cut back a little on meat consumption..
Why This Recipe is Worth Making
There are so many reasons to make this chicken and lentil curry:
- it's a healthy source of lean proteins
- it's full of vegetables
- since this recipe uses a curry paste there's no need to stock and measure out lots of different spices. It's a hassle-free recipe
- the spice level can be notched up or down to suit your needs
- it uses just one pan and can be ready to serve in 45 minutes
- leftovers freeze well, so a large batch can be made up
- it can easily be turned completely vegetarian and vegan (details below)
But above all else, this healthy chicken curry serves up bags of flavour that the whole family will enjoy.
Ingredients
I've used red lentils in this healthy chicken curry recipe since they cook quickly and break down superbly, ensuring a thick and tasty sauce is produced.
Curry paste forms the base flavour, but there are no hard and fast rules on which paste to use. My top picks of pastes are madras, balti and rogan josh, though I've also made this chicken and lentil curry using a mild korma paste too.
My preference is always to use a homemade paste but store-bought works fine too.
When it comes to serving, I'm quite a fan of Tilda Pure Basmati Rice. This great-tasting pre-cooked rice works a treat alongside this healthy chicken curry with lentils because the delicate fluffy grains separate easily. As it can be heated up in the microwave or in a frying pan, this perfectly cooked rice can be ready in a flash too.
Tilda has a growing range of pre-cooked rice and grains available. All varieties use top quality grains and, with their great flavour, they are guaranteed to elevate your plate. All come in handy 250g pouches and for a limited time, this rice is available to try with 50p OFF via the Shopmium app.
Step By Step Instructions
Full printable details for this healthy chicken and lentil curry follow in the recipe card at the end of this post.
Step 1: Dice the onion and fry in oil until soft. Add the minced garlic and fry for a further minute, then add the chicken cubes to seal
Step 2: Add chopped red pepper, turmeric and curry paste, stir and cook for 1 minute until fragrant
Step 3: Reserve 125ml stock, then pour the rest into the pan along with the lentils and tinned tomatoes. Bring to a simmer and cook for 30 minutes, stirring often, until the lentils have broken down. Add more stock if the curry gets too dry
Step 4: Taste and adjust the seasoning if necessary. Add the wedges of fresh tomato, cook for 5 minutes, then stir the yoghurt and spinach through to wilt it
Serving Suggestions and Variations
Serve this healthy chicken curry with a portion of fluffy rice, a sprinkle of fresh coriander, and perhaps some plain yoghurt or raita alongside. Or try the following ideas for variation.
- Swap the white rice for wholegrain rice to boost the fibre content of the meal. (If you don't cook wholegrain rice often enough because it can take an age to cook, you'll be pleased to know that alongside their pre-cooked Basmati Rice and Pilau Basmati, Tilda also includes Wholegrain Basmati and Wholegrain Pilau Basmati in the same range.
- Make this curry vegetarian by replacing the chicken stock with vegetable stock and swapping the chicken with more vegetables or some paneer cheese (fry it until golden before adding to the curry at the point of serving)
- Make it vegan by using vegetable stock, switching the chicken for chickpeas or tofu and replacing the dairy yoghurt with vegan yoghurt
Tips and FAQs
EXPERT TIPS
This is a no-fuss, easy to follow recipe, but here are a few pointers to help you get the best possible chicken curry with lentils:
- Get the onion chopped and cooking first - everything else can be chopped while the onion softens in the pan
- Do not swap the red lentils for a different kind of lentil - not all break down in the same way that red lentils do
- Let the lentils cook until they fully break down. They will transform from being hard, to mushy and pappy looking, to fully broken down. When they are fully cooked, they form the sauce of this splendid curry
- Swap fresh spinach for frozen spinach. Just add 2 cubes of frozen spinach in at the same time as the tomato wedges. They will defrost as the curry finishes cooking (stir occasionally to help them break up)
- The exact spice level will depend on the curry paste you use. If you are concerned about making the curry too hot, then ½ the amount of paste specified in the recipe. You can always add a little more later on if it is too mild
- If you are looking for a mild curry, pick a mild curry spice paste such as a korma
- For medium heat opt for balti, jalfrezi, or rogan josh
- To max out on fiery spices try a balti or a vindaloo paste
FREQUENTLY ASKED QUESTIONS
Yes, you can make this chicken curry with lentils ahead of time. Simply cook, let cool, cover and refrigerate for up to two days.
Reheat in a pan over a medium heat until the chicken is piping hot throughout, adding a splash of water if the sauce has thickened too much whilst in the fridge.
This is a great recipe to make and freeze for later. Just allow to cool to room temperature, then transfer to freezer-proof containers, label and freeze for up to 3 months.
When ready to use, defrost fully in the refrigerator, then reheat, in a pan, until piping hot. Add a splash of water to loosen the sauce if necessary
Yes, you can swap the raw chicken for pre-cooked chicken. Just add it in with the tomato wedges in step 4. By the time the dish has finished cooking, the chicken will be heated through
More Comforting Curries and Stews to Tuck In To
- Vegetarian Rogan Josh Curry
- Lentil & Olive Stew
- Hearty Beef Stew and Dumplings
- Cauliflower & Chickpea Curry
Have you made this chicken and lentil curry? If so please let me know how you got along with the recipe by leaving a comment and/ or rating below. I always love to hear from my valued readers – that’s you!
Chicken and Lentil Curry
Ingredients
- 2 tbsp Groundnut oil or other flavourless oil
- 1 Onion
- 2 Garlic cloves
- 400 g Chicken breasts approx 2 (skinless and boneless)
- 2 tbsp Curry paste
- ½ tsp Turmeric powder
- 1 Red pepper large
- 400 g Tinned tomatoes chopped
- 160 g Red lentils
- 750 ml Chicken stock
- 2 Tomatoes large
- 2 Handfuls Spinach washed
- 2 tbsp Plain yoghurt
- Salt & pepper to taste
Instructions
- Dice the onion and fry in the oil for around 5 minutes, over medium heat, until soft. Meanwhile, mince the garlic, cube the chicken and deseed and chop the red pepper
- When the onion softens, add the minced garlic to the pan and fry for a further minute, then add the chicken. Cook for 2 minutes just to seal (turn the pieces over frequently so they are sealed on all sides)
- Add the red pepper, turmeric and curry paste, stir and cook for 1 minute until fragrant
- Reserve 125ml stock, then tip the rest into the pan along with the lentils and tinned tomatoes. Bring to a simmer and cook for 30 minutes, stirring often, until the lentils have broken down. Add a splash of the reserved stock if the curry gets too dry
- When the lentils have broken down and a sauce is beginning to form, taste and adjust seasoning (I use ¼ tsp salt and ⅛ tsp black pepper). Cut each tomato into 6 wedges and add to the curry, cook for 5 minutes until they begin to soften slightly
- Stir through the yoghurt and the spinach and cook until the spinach wilts then serve
Notes
Cooking Tips
- Get the onions chopped and cooking first – everything else can be chopped while the onion softens in the pan
- Do not swap the red lentils for a different kind of lentil – not all break down in the same way that red lentils do
- Let the lentils cook until they fully break down. They will transform from being hard, to mushy and pappy looking, to fully broken down. When they are fully cooked, they form the sauce of this splendid curry
- Swap fresh spinach for frozen spinach. Just add 2 cubes of frozen spinach in at the same time as the tomato wedges. They will defrost as the curry finishes cooking (stir occasionally to help them break up)
- The exact spice level will depend on the curry paste you use. If you are concerned about making the curry too hot, then use ½ the amount of paste specified in the recipe. You can always add a little more later on if it is too mild
- If you are looking for a mild curry, pick a mild curry spice paste such as a korma
- For medium heat opt for balti, jalfrezi, organ josh
- To max out on fiery spices try a balti or a vindaloo paste
This looks fabulous! I love that it's quick, easy, and freezer friendly! I need all these things during these busy days!
It's a regular midweek meal for me - ticks so many boxes, but mainly delicious 😉
Never tried lentil curry before. But this looks so good that I absolutely must give it a try now. I just saved this recipe. Can't wait to make this. Thanks!
Quick, make it - lentil curry is amazing!