Red Lentil and Chicken Curry

Jump to Recipe Print Recipe

We first enjoyed this delicious red lentil and chicken curry at a garden party 5 years ago to celebrate with friends who had recently married.   A buffet was provided along with a couple of big pots of this curry and stovies.   I enjoyed it so much I went back for seconds!!   I love lentils and the level of spice was just perfect for me, so I did some investigating and managed to find out who'd made it...and it turns out the recipe is from the delicious magazine.

If you click into the link for the magazine, you'll see this recipe is originally by Dale Pinnock, the Medicinal Chef.  He says this curry helps to lower cholesterol and is rich in soluble fibre.

Tips

• I've made this curry quite a few times over the years, both with chicken breasts and skinless boneless chicken thighs - a 600g pack with 8 thighs works perfectly.
• When I made it most recently, I didn't have 3 vegetable stock pots for making the 1.5 litres of stock, so I compromised and used one vegetable and 2 chicken stock pots.
• I tend to use madras curry paste and weigh 45g into a small dish for adding into the curry at step 2.
• If you like a little bit more heat, I'd suggest adding 0.5 tsp of chill flakes.

Other Recipes

You might also like to try:

• chicken and turkey dishes
• kedgeree
• quick lamb dhansak (thermomix)
• green lentil dal with quick naan breads

Latest Recipes

Ingredients

• olive oil for frying
• 2 large red onions, finely chopped
• 6 garlic cloves, finely chopped
• 400g red lentils, rinsed
• 1.5 litres vegetable stock
• 6 free-range skinless chicken breasts, cut into bite-size pieces
• 2 to 3 tbsp madras curry paste (or use a milder one)
• 300g baby leaf spinach
• 0.5 tsp chilli flakes (optional)
• thick natural yogurt to serve (optional)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

1. Heat a little olive oil in a very large pan or casserole (I use our shallow round casserole dish), add the onions and garlic, then fry for 4 to 5 minutes until softened. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.
2. Once the lentils start to break down (around 10 minutes), add the chicken and curry paste and stir well. Keep simmering and adding stock for 20-25 minutes until the chicken is cooked and you’ve added all the stock.
3. Add the baby spinach at the last minute, a handful at a time, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yogurt on the side if you like.
4. We enjoyed ours with boiled basmati rice, naan bread and mango chutney and had leftovers for another day – delicious!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Red Lentil and Chicken Curry

Deborah

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Course Main, Main Course

Cuisine Indian

Servings 6 people

Ingredients

  

• olive oil for frying
• 2 large red onions finely chopped
• 6 garlic cloves finely chopped
• 400g red lentils rinsed
• 1.5 litres vegetable stock
• 6 free-range skinless chicken breasts cut into bite-size pieces
• 2 to 3 tbsp madras curry paste or use a milder one
• 300g baby leaf spinach
• 0.5 tsp chilli flakes optional
• thick natural yogurt to serve optional

Instructions

 

• Heat a little olive oil in a very large pan or casserole (I use our shallow round casserole dish), add the onions and garlic, then fry for 4 to 5 minutes until softened. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.
• Once the lentils start to break down (around 10 minutes), add the chicken and curry paste and stir well. Keep simmering and adding stock for 20-25 minutes until the chicken is cooked and you’ve added all the stock.
• Add the baby spinach at the last minute, a handful at a time, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yogurt on the side if you like.
• We enjoyed ours with boiled basmati rice, naan bread and mango chutney and had leftovers for another day – delicious!

Notes

• I've made this curry quite a few times over the years, both with chicken breasts and skinless boneless chicken thighs - a 600g pack with 8 thighs works perfectly.
• When I made it most recently, I didn't have 3 vegetable stock pots for making the 1.5 litres of stock, so I compromised and used one vegetable and 2 chicken stock pots.
• I tend to use madras curry paste and weigh 45g into a small dish for adding into the curry at step 2.
• If you like a little bit more heat, I'd suggest adding 0.5 tsp of chill flakes.

 

You might also like to try:

• chicken and turkey dishes
• kedgeree
• quick lamb dhansak (thermomix)
• green lentil dal with quick naan breads

Keyword baby spinach, chicken, curry, curry paste, madras curry paste, red lentils