Chicken and Lentil Curry

5 from 9 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Indian, Worldwide

Servings:

Calories: 469kcal

Author: Jane Coupland

Ingredients

2 tablespoon Groundnut oil or other flavourless oil
1 Onion
2 Garlic cloves
400 g Chicken breasts approx 2 (skinless and boneless)
2 tablespoon Curry paste
½ teaspoon 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 tablespoon Plain yoghurt
Salt & pepper to taste

Metric - US Customary

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 teaspoon salt and ⅛ teaspoon 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

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

Making in Advance

Simply cook as instructed, let cool, cover and refrigerate for up to two days. Reheat in a pan over a medium heat until the chicken is hot throughout, adding a splash of water if the sauce has thickened too much whilst in the fridge.

Freezing Instructions

Allow the curry 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 throughout. Add a splash of water to loosen the sauce if necessary

Nutritional values calculated on the basis on the curry alone, without sides such as rice

Nutrition