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Chicken thigh curry with red lentils
Boneless chicken thighs simmered with red lentils, coconut milk, tomatoes, ginger, and curry powder. Serve with rice. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 35 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
Chicken thigh curry with red lentils is a hearty one-pot meal: brown pieces of boneless chicken thigh with onion, ginger, and curry powder, then simmer with red lentils, tomatoes, and coconut milk. The lentils break down and thicken the sauce. Serve with rice.
Ingredients
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Instructions
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Brown the chicken
10 minPat the chicken dry with a paper towel, cut into pieces, season with salt, and brown on all sides in the oil.
Add the aromatics
5 minAdd the finely chopped onion and sauté until translucent. Add the garlic, ginger, and curry powder and cook, stirring, for 1 minute.
Simmer
20 minAdd the rinsed lentils, tomatoes, coconut milk, and 300 ml water. Cover and simmer for 20 minutes, until the lentils are tender and the chicken is cooked through. Stir occasionally.
Serve
Season to taste with salt, sprinkle with cilantro leaves, and serve with rice.
Tip: Briefly toast the curry powder in oil until fragrant to bring out its flavor more effectively than simply stirring it into the sauce.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 752 kcal
- Protein
- 37 g
- Carbohydrates
- 36 g
- of which sugars
- 3.8 g
- Fat
- 53 g
- of which saturates
- 26 g
- Fiber
- 7.3 g
- Salt
- 1.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kuracie stehná na kari s červenou šošovicou
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