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One Pan Chicken, Red Lentils, and Coconut Curry

  • Author: slsrecipes
  • 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

  1. 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.
  2. Add onion to the pan and cook until softened, about 3 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
  3. Add curry powder, turmeric, cumin, and chili flakes; cook 1 minute, stirring constantly.
  4. Stir in red lentils, coconut milk, broth, and diced tomatoes. Bring to a simmer.
  5. 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.
  6. If using spinach or kale, stir it in during the last 2 minutes until wilted. Adjust salt and pepper to taste.
  7. 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.

Find it online: https://quickpantrymeals.com/one-pan-chicken-red-lentils-and-coconut-curry/