Description
A warm and comforting Coconut Chicken Lentil Curry made with tender chicken thighs, red lentils, and fragrant spices.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tsp curry powder
- 1 can (13 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 cup red lentils, rinsed
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by dicing onions, mincing garlic, chopping carrots, and cutting chicken into bite-sized pieces.
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté onions and garlic until soft and fragrant (about 3 minutes).
- Add chicken pieces; cook until lightly browned on all sides (approximately 5 minutes).
- Stir in diced carrots and curry powder; cook for another 2 minutes until coated with spices.
- Pour in coconut milk and vegetable broth; bring to a gentle boil while scraping any bits from the bottom of the pot.
- Add red lentils; reduce heat to low and simmer for 25-30 minutes until lentils are tender but not mushy.
Notes
- This curry is best served warm with a garnish of fresh cilantro.
- For added spices, consider including ginger or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg