Why You’ll Love This Recipe
One Pan Chicken, Red Lentils, and Coconut Curry is a flavorful, comforting dish that’s both hearty and healthy. Tender chicken simmers in a fragrant coconut curry sauce with red lentils, creating a rich and creamy meal in just one pan. It’s easy to prepare, loaded with protein and fiber, and perfect for a weeknight dinner or meal prep.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
boneless, skinless chicken thighs or breasts
red lentils (rinsed)
onion (chopped)
garlic (minced)
ginger (grated)
coconut milk (full-fat for creaminess)
chicken broth or water
curry powder
ground cumin
turmeric
salt
black pepper
olive oil or coconut oil
fresh cilantro or lime wedges (for garnish)
optional: spinach or peas for added greens
directions
Heat oil in a large skillet or pot over medium heat.
Add onion and sauté until translucent. Stir in garlic and ginger; cook for 1 minute.
Add curry powder, cumin, and turmeric. Stir for 30 seconds to toast the spices.
Add chicken pieces and sear for 2-3 minutes on each side.
Pour in coconut milk and broth. Stir in red lentils and bring to a simmer.
Reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through and lentils are tender.
Season with salt and pepper. Add greens if using, and stir until wilted.
Garnish with chopped cilantro and a squeeze of lime before serving.
Servings and timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 35-40 minutes
Variations
Use tofu or chickpeas instead of chicken for a vegetarian option.
Add diced tomatoes or tomato paste for a tangy twist.
Include sweet potatoes or carrots for extra heartiness.
Serve over rice, quinoa, or naan for a complete meal.
Make it spicier with chili flakes or a dollop of chili paste.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave until hot.
Freeze for up to 2 months; thaw overnight and reheat with a splash of broth or coconut milk.
FAQs
Can I use brown lentils?
Red lentils cook faster and become creamy—brown lentils will need a longer cooking time and hold their shape.
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich.
Do I need to soak the lentils?
No, red lentils cook quickly without soaking.
Can I cook everything in a slow cooker?
Yes, add all ingredients and cook on low for 4-5 hours.
Is this dish spicy?
It’s mildly spiced—adjust heat with chili flakes or paste.
Can I make it ahead?
Yes, it reheats well and tastes even better the next day.
What if I don’t have curry powder?
Use a mix of turmeric, cumin, coriander, and a pinch of chili powder.
Can I use chicken with bones?
Yes, adjust the cooking time and ensure internal temp reaches 165°F (74°C).
Is this recipe gluten-free?
Yes, as long as your broth and curry powder are certified gluten-free.
Can I add yogurt at the end?
Yes, swirl in a bit for extra creaminess and tang.
Conclusion
One Pan Chicken, Red Lentils, and Coconut Curry is a cozy, nourishing meal that’s easy to make and bursting with flavor. With minimal cleanup and wholesome ingredients, it’s a satisfying dish you’ll come back to again and again. Warm, rich, and perfectly spiced—it’s comfort food with a global twist.
Print
One Pan Chicken, Red Lentils, and Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Dish / Curry
- Method: Stovetop
- Cuisine: Fusion / Indian-inspired
- Diet: Low Lactose
Description
One Pan Chicken, Red Lentils, and Coconut Curry is a flavorful, wholesome one-pan meal with tender chicken, protein-rich red lentils, and creamy coconut curry sauce—simple to make and packed with warm spices.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup red lentils, rinsed
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper, to taste
- 1 cup baby spinach or kale (optional)
- Fresh cilantro, for garnish
- Optional: lime wedges, for serving
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken and season with salt and pepper; sauté until lightly browned, about 4-5 minutes. Remove and set aside.
- Add onion to the pan and cook until softened, about 3 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add curry powder, turmeric, cumin, and chili flakes; cook 1 minute, stirring constantly.
- Stir in red lentils, coconut milk, broth, and diced tomatoes. Bring to a simmer.
- Return chicken to the pan, nestling it into the lentil mixture. Reduce heat to medium-low; cover and simmer for 15-20 minutes, stirring occasionally, until lentils are tender and sauce thickens.
- If using spinach or kale, stir it in during the last 2 minutes until wilted. Adjust salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges alongside rice, naan, or flatbread.
Notes
- Rinse lentils well to remove excess starch and avoid gumminess.
- Use chicken thighs for richer flavor and juicy texture.
- Adjust heat with chili flakes or serve with sliced chiles or hot sauce.
- Leftovers store well in the refrigerator up to 4 days; reheat gently and add a splash of broth if needed.