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This comforting Coconut Chicken and Lentil Curry is one of my favorite ways to use up leftover chicken. With creamy coconut milk, tender lentils, and a richly spiced base, it brings warmth and deep flavor to the table in under an hour using basic pantry staples.
I first made this after a long workday with nothing but a can of coconut milk and a cooked chicken breast in the fridge and it turned out so satisfying I now make it regularly
Ingredients
- Cooked chicken breast: adds quick protein and saves time use thighs for more richness
- Green lentils: hold their shape while simmering and add body to the curry
- Coconut milk: brings creaminess and a subtle sweetness opt for full fat for best results
- Tomato paste: gives a deep base flavor and helps thicken the curry
- Green chilies: provide heat adjust to your taste
- Fresh garlic and ginger: build that unmistakable curry depth go for firm and fragrant roots
- Onion: forms the flavor base choose yellow or white for sweetness
- Ground spices like cumin turmeric and coriander: create the classic curry warmth make sure they are fresh and aromatic
Step-by-Step Instructions
- Build the Flavor Base:
- Finely dice your onions and cook them in a splash of oil over medium heat for 10 minutes until they are golden and soft this slow cooking step is key for deep flavor
- Make the Curry Paste:
- Add minced garlic grated ginger and chopped green chilies to the onion stir for 2 minutes then stir in tomato paste and ground spices continue cooking for another 3 to 4 minutes until thick and fragrant
- Add the Lentils and Liquid:
- Rinse lentils well then add to the pot along with enough water or stock to just cover stir to combine bring to a boil then reduce to a simmer cover and cook for 20 to 25 minutes until lentils are tender but not mushy
- Stir in Chicken and Coconut Milk:
- Add chopped cooked chicken and pour in the coconut milk stir gently and simmer uncovered for 5 to 10 minutes until everything is warmed through and the sauce thickens slightly
- Season and Serve:
- Taste and adjust salt as needed serve hot with fresh cilantro and a scoop of basmati rice
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Storage Tips
Let the curry cool completely before transferring to containers it keeps in the fridge for up to 4 days and freezes beautifully for up to 2 months reheat gently on the stove with a splash of water or coconut milk to loosen
Ingredient Substitutions
You can use red lentils for a creamier finish but reduce the cooking time or swap chicken for tofu or chickpeas for a vegetarian version both work well with the curry base
Serving Suggestions
Serve with basmati rice naan or even quinoa for a twist a dollop of yogurt or a squeeze of lime juice on top adds brightness and contrast
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Cultural Context
Coconut and lentil based curries are common across South Asia and Southeast Asia blending creamy textures with warming spices this recipe is inspired by those traditions but made simple for the everyday home cook
Frequently Asked Questions About Recipes
- → Can I use light coconut milk?
Yes you can but the sauce will be thinner and less creamy. Regular coconut milk offers better flavor and consistency. You can dilute it with water if needed.
- → Can I use raw chicken instead of cooked?
Yes brown the raw chicken first then simmer it in the sauce until fully cooked through. Chicken breast or thigh both work well.
- → What type of lentils should I use?
Green or brown lentils hold their shape best. Red lentils break down more and are better for dhal style dishes.
- → How do I cook perfect rice to serve with it?
Use a 1 to 2 ratio of rice to water with salt. Simmer until water is nearly gone then cover and steam off heat for 10 minutes.
- → Can I cook this in a slow cooker or Instant Pot?
Yes but reduce the liquid. Sauté the curry paste first to develop flavor and add cooked chicken and coconut milk at the end.