Chicken Lentil Curry

This chicken lentil curry combines tender pieces of chicken with a creamy, spiced lentil base. Two types of lentils cook down in a coconut milk broth to create a thick and hearty texture. The dish relies on a mix of whole and ground spices that bloom in hot oil to build a deep flavor profile.

Cooking this meal takes about an hour on the stovetop. Most of that time is hands-off simmering. The lentils break down naturally to thicken the sauce without any extra flour or starch.

Why will you love Chicken Lentil Curry?

Blooming whole spices in hot oil releases their essential oils for maximum flavor.

Using two varieties of lentils provides both a creamy sauce and a satisfying bite.

Chicken thighs stay tender during the long simmering process without drying out.

Chicken Lentil Curry Ingredients

• Vegetable oil: Any neutral cooking oil like canola or grapeseed works well for blooming the spices.

• Split yellow lentils: Often labeled as moong dal. You can use red lentils if you cannot find yellow.

• Split chickpeas: Also known as chana dal. These hold their shape during cooking to give the curry texture.

• Coconut milk: Use full-fat canned coconut milk for the richest broth.

• Chicken thighs: Boneless skinless thighs hold up better to simmering than chicken breasts.

Exact quantities are in the recipe card below.

How to Make Chicken Lentil Curry

Step 1: Bloom the spices

Heating whole spices in oil awakens their flavor. Watch closely so they do not burn in the hot pan.

Step 2: Brown the aromatics and chicken

Onions and garlic create a savory base. The chicken gets a quick sear to lock in the ground spices before the liquids go in.

Step 3: Simmer the curry

The coconut milk and water provide enough liquid for the lentils to soften. Leaving the lid off for the second half of cooking allows the sauce to thicken properly.

What to Serve with Chicken Lentil Curry

Serve this curry in wide bowls over warm basmati rice. Warm naan or roti is helpful for scooping up the creamy lentil sauce.

Helpful Tricks for Chicken Lentil Curry

Food safety: Always ensure poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.

Whole spices like cinnamon sticks and bay leaves are not meant to be eaten. Remove them before serving or warn your guests to eat around them.

Stirring frequently during the final 25 minutes is important because lentils tend to sink and stick to the bottom of the pot.

How to Store and Freeze Chicken Lentil Curry

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently in a saucepan over medium-low heat, adding a splash of water if the sauce has thickened too much, until the chicken reaches 165°F (74°C).

Chicken Lentil Curry Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts dry out faster. Cut them into larger pieces and monitor the cooking time carefully.

What if I only have one type of lentil?

You can use 1 1/2 cups of red or yellow split lentils. The sauce will be creamy but lack the varied texture of the split chickpeas.

Is this curry spicy?

The dried chilies and chili powder add a moderate heat. You can reduce or omit the chili powder for a milder dish.

Chicken Lentil Curry

Tender chicken thighs and two types of lentils simmer in a spiced coconut milk broth on the stovetop.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian-inspired

Servings 4 servings

Ingredients

  

• 3 tablespoons vegetable oil 45 ml
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 4 dried red chilies
• 1/2 teaspoon whole black peppercorns
• 2 dried bay leaves
• 1 cinnamon stick
• 1 large red onion chopped
• 4 garlic cloves minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 2 pounds boneless skinless chicken thighs cut into 1-inch chunks, 900 g
• 1 cup split yellow lentils 200 g
• 1/2 cup split chickpeas 100 g
• 1 can full-fat coconut milk 14 ounces / 400 ml
• 3 1/2 cups water 800 ml
• 1 teaspoon kosher salt
• Fresh cilantro or chopped tomatoes for garnish

Instructions

 

• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, dried chilies, peppercorns, bay leaves, and cinnamon stick. Cook for 1 minute until the seeds begin to pop.
• Stir in the chopped red onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 more minute.
• Sprinkle the ground turmeric and chili powder into the pot. Stir briefly to coat the onions.
• Add the chicken thigh chunks to the pot. Cook for 5 minutes, stirring often, until the chicken browns on the outside.
• Pour in the split yellow lentils, split chickpeas, coconut milk, water, and kosher salt. Stir well to combine and bring the liquid to a simmer.
• Reduce the heat to low. Cover the pot partially with a lid and let it simmer for 15 minutes.
• Remove the lid and continue to simmer for 25 minutes, stirring often to prevent the lentils from sticking to the bottom. The yellow lentils will break down into a creamy sauce while the chickpeas remain intact. Check that the chicken reaches a safe internal temperature of 165°F (74°C).
• Remove the bay leaves and cinnamon stick. Serve hot, garnished with fresh cilantro or chopped tomatoes if desired.

Notes

Food safety: Always ensure poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.

Whole spices like cinnamon sticks and bay leaves are not meant to be eaten. Remove them before serving or warn your guests to eat around them.

Stirring frequently during the final 25 minutes is important because lentils tend to sink and stick to the bottom of the pot.

Keyword Chicken, chicken lentil curry, curry, lentils, stovetop