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ingredients for chicken lentil curry

Protein-Packed Chicken Lentil Curry

This hearty chicken lentil curry is rich, creamy, and loaded with flavor. Tender chicken and red lentils simmer in coconut milk, peanut butter, and spices to create a warm, protein-packed meal perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or ghee
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon chili flakes optional
  • 1 cup red lentils rinsed
  • 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 chopped (for garnish)
  • Cooked basmati rice or naan for serving

Method
 

Step 1: Sauté the Base
  1. 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.
Step 2: Add the Spices
  1. Sprinkle in curry powder, turmeric, cumin, and chili flakes. Stir for about 30 seconds to release the aroma.
Step 3: Add Chicken and Lentils
  1. 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.
Step 4: Build the Sauce
  1. Pour in crushed tomatoes, coconut milk, and chicken broth. Add peanut butter and stir until smooth.
Step 5: Simmer
  1. 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.
Step 6: Taste and Serve
  1. 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.