Coconut Chicken Lentil Curry (Printable Recipe)
Creamy coconut curry with lentils and leftover chicken ready in 40 minutes for a satisfying meal.
# Ingredients You'll Need:
→ Curry Base
01 -
2 tablespoons tomato paste
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 tablespoon grated ginger
05 -
2 green chillies, chopped
06 -
1 tablespoon curry powder
07 -
1 teaspoon ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon turmeric
10 -
1 teaspoon paprika
→ Main Ingredients
11 -
1 cup green lentils, rinsed
12 -
2 cups cooked chicken breast, shredded
13 -
1 can (400 ml) full-fat coconut milk
14 -
2.5 cups chicken or vegetable stock
15 -
Salt, to taste
16 -
Fresh cilantro, chopped, for garnish
# Steps to Follow:
01 -
In a large pot, heat oil over medium heat. Add chopped onion, garlic, ginger, and green chillies. Cook until fragrant and soft, about 5 minutes.
02 -
Add tomato paste, curry powder, cumin, coriander, turmeric, and paprika. Stir for 2 minutes to release the spices' aroma.
03 -
Add green lentils and stock. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
04 -
Stir in the shredded cooked chicken. Simmer for another 5 minutes to heat through.
05 -
Pour in coconut milk, stir well, and let simmer for 5–7 minutes until thickened. Adjust seasoning with salt to taste.
06 -
Garnish with chopped cilantro and serve hot with rice or flatbread.
# Extra Tips:
01 -
Green lentils retain shape better than red lentils, offering a firmer texture in the final dish.
02 -
Cooked chicken speeds up the process, but raw chicken can be used if browned first and fully cooked in the sauce.