Spiced Lentil And Chicken Curry Recipe

Indian cuisine · 470 calories

Spiced Lentil and Chicken Curry recipe

About this recipe

Spiced Lentil and Chicken Curry is a hearty, protein-packed dish inspired by the rich flavors of Indian cuisine. Perfect for fitness enthusiasts seeking a budget-friendly meal, this curry combines tender chicken with nutritious lentils simmered in a medley of aromatic spices. The vibrant tomato-based gravy is balanced with creamy coconut milk, creating a luscious texture that pairs perfectly with steamed rice or warm flatbreads. This dish is ideal for a satisfying lunch, keeping you energized throughout the day while indulging in bold, comforting flavors. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • - Chicken Breast
  • 250 G Masur Dal
  • 500 g Tomato - Hybrid
  • medium Chilli Green Long
  • 100G Oleo
  • 200Ml Kara Coconut Milk Classic (200ml)
  • 100 g Lemon
  • 1 l Refined Soyabean Oil
  • 100 g Jeera
  • - Coriander Powder
  • 20 g Turmeric Powder
  • 50g Everest Garam Masala
  • 100 g Salt
  • 100 g Hing Khoda
  • - Red Chilli Powder

Instructions

  1. 1. Rinse the lentils thoroughly and set them aside. Heat 2 tablespoons of vegetable oil in a deep pan over medium heat and add cumin seeds. Once they start to splutter, add hing (asafoetida) and stir for a few seconds.
  2. 2. Add the chopped tomatoes and green chili to the pan. Cook for 5-7 minutes until the tomatoes soften and release their juices.
  3. 3. Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.
  4. 4. Add the diced chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is browned and partially cooked.
  5. 5. Add the rinsed lentils to the pan and mix well. Pour in enough water to cover the lentils and bring the mixture to a boil.
  6. 6. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and the chicken is fully cooked. Stir occasionally to prevent sticking.
  7. 7. Pour in the coconut milk and garam masala, and let the curry simmer for another 5 minutes, allowing the flavors to meld together.
  8. 8. Garnish with freshly chopped cilantro and serve hot with lemon wedges on the side. Pair with steamed rice or flatbreads for a complete meal.