If there’s one recipe that truly hits the sweet spot between comfort and nourishment, it’s this Protein-Packed Chicken Lentil Curry. Warm, hearty, and deeply flavorful, this dish is proof that you can enjoy a bowl of curry that’s both delicious and filled with good-for-you ingredients. Whether you’re craving something cozy for a weeknight dinner or meal-prepping for busy days, this curry checks all the boxes.
I first stumbled into making this dish on a chilly weeknight when I wanted something rich but balanced. I had chicken, red lentils, and a half-used jar of peanut butter sitting on the counter. A few spices later—boom—this creamy, aromatic curry came to life. It’s the kind of recipe that fills your kitchen with irresistible fragrance and your belly with pure comfort.
Why You’ll Love This Chicken Lentil Curry
This isn’t your average lentil curry. The combination of chicken and lentils gives it that perfect protein boost, while a touch of peanut butter adds creaminess and depth. It’s a twist on the traditional lentil curry recipes you might’ve tried before—think savory, mildly nutty, and full of warming curry spices that dance on your palate.
It’s also budget-friendly, freezer-friendly, and meal-prep-approved. Oh, and if you’re the kind of person who loves leftovers (guilty!), this dish tastes even better the next day.
Ingredients You’ll Need
Here’s what you’ll want to grab from your pantry and fridge:
For the curry base:
- 2 tablespoons olive oil or ghee
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon chili flakes (optional, for heat)
For the main ingredients:
- 1 cup red lentils, rinsed and drained
- 1 pound (450 g) chicken breast or thighs, diced
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons natural peanut butter
- 2 cups chicken or vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
How to Make Chicken Lentil Curry
Let’s break it down step-by-step so you can easily recreate this cozy masterpiece at home.
Step 1: Sauté the Aromatics
In a large pot or skillet, heat your oil over medium heat. Add the chopped onion and sauté until soft and golden. This step is key—it builds the base of your flavor. Stir in garlic and ginger, cooking for another minute until fragrant. Your kitchen will already start smelling amazing.
Step 2: Toast the Spices
Add curry powder, turmeric, cumin, and chili flakes. Stir for 30 seconds to wake up the spices and release their aroma. This quick step makes a world of difference.
Step 3: Add Chicken and Lentils
Toss in the diced chicken, season with salt, and stir until slightly browned on the outside. Then, add the rinsed lentils. The lentils will absorb all those beautiful spices and flavors.
Step 4: Pour in Liquids
Add crushed tomatoes, broth, and coconut milk. Stir in the peanut butter—it’ll melt right in and give the curry a velvety texture with a subtle nutty undertone.
Step 5: Simmer and Serve
Bring to a gentle boil, then lower the heat and let it simmer for about 25–30 minutes, stirring occasionally. The lentils should soften, and the sauce will thicken beautifully. Taste and adjust seasoning if needed.
Serve hot with fluffy basmati rice or warm naan. Sprinkle chopped cilantro on top for freshness.
Why This Recipe Works
- Balanced Protein: Lentils and chicken create a powerhouse combo of plant and animal protein.
- Rich and Creamy Texture: Peanut butter + coconut milk = a dream duo.
- Flavor Explosion: Layers of spices give this curry its signature warmth.
- One-Pot Wonder: Minimal dishes, maximum satisfaction.
- Customizable: Swap chicken for tofu or chickpeas for a high-protein vegan curry variation.
Tips for Perfect Chicken and Lentil Curry
- Use red lentils. They cook faster and blend into the sauce, creating a creamy consistency.
- Don’t rush the simmer. The longer it cooks (within reason), the deeper the flavor.
- Add veggies! Spinach, bell peppers, or even cauliflower sneak in extra nutrients.
- Peanut butter matters. Go for the natural kind—just peanuts and salt. No added sugar.
- Adjust the spice level. Like it mild? Skip the chili flakes. Love heat? Add extra.
Variations You’ll Love
- Peanut Curry Twist: Add a dash more peanut butter and a squeeze of lime juice for a richer, tangier version.
- Jamie Oliver-Inspired Quick Curry: For a 15-minute chicken and lentil curry, pre-cook your lentils and use leftover roasted chicken. Dinner in no time!
- Vegan Swap: Replace chicken broth with veggie broth and use chickpeas instead of chicken for a high protein vegan curry.
- Slow Cooker Option: Combine everything in a slow cooker and cook on low for 6–7 hours. You’ll come home to dinner ready and waiting.
Storing and Reheating
Let leftovers cool completely before storing.
- Fridge: Keeps well up to 4 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Add a splash of broth or water when reheating to loosen up the sauce.
Honestly, it tastes even better the next day—the spices mingle and mellow beautifully.
Serving Suggestions
This curry is hearty on its own, but it pairs wonderfully with:
- Steamed basmati rice or jasmine rice
- Garlic naan or chapati
- Cucumber raita for a cooling contrast
- A side of roasted veggies for extra color and crunch
Final Thoughts
If you’re looking for a flavorful, nutrient-rich meal that’s simple enough for weeknights but satisfying enough for guests, this Chicken and Lentil Curry deserves a spot in your rotation. It’s warm, hearty, and leaves you feeling full without the heaviness of takeout curry.
Every spoonful reminds me why I love cooking at home—it’s about creating something nourishing, one ingredient at a time. So grab your pot, toss in those lentils, and let this curry work its magic.
Trust me, once you’ve had a taste, you’ll find yourself making it again and again.
Protein-Packed Chicken Lentil Curry
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and golden. Add minced garlic and ginger; stir for another minute.
- Sprinkle in curry powder, turmeric, cumin, and chili flakes. Stir for about 30 seconds to release the aroma.
- Add diced chicken pieces and season lightly with salt. Stir until the chicken turns white on the outside, then mix in the rinsed red lentils.
- Pour in crushed tomatoes, coconut milk, and chicken broth. Add peanut butter and stir until smooth.
- Bring everything to a boil, then reduce the heat to low. Let it simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are soft and the sauce thickens.
- Taste for seasoning and adjust salt or spice as needed. Serve hot, topped with fresh cilantro, alongside rice or warm naan.
Notes
- Use red lentils—they cook faster and help the curry get creamy.
- Peanut butter adds flavor depth, but almond butter works too.
- If you like it spicier, toss in extra chili flakes or fresh green chilies.
- This curry tastes even better the next day, so it’s perfect for leftovers or lunch prep.
FAQs
Q: Can I make this curry without coconut milk?
Absolutely. Swap with Greek yogurt or regular cream for a lighter version.
Q: What kind of lentils work best?
Red lentils are ideal—they cook quickly and thicken the curry naturally.
Q: Can I use chicken thighs instead of breast?
Yes! Thighs stay tender and juicy, especially after simmering.
Q: Is peanut butter essential?
Not mandatory, but highly recommended—it adds richness and depth.
Q: Can I meal-prep this curry?
Definitely. It reheats beautifully and keeps its flavor for days.
