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