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Creamy Coconut Chicken and Lentil Curry

Ruth M. Moran
A creamy, high-protein curry combining tender chicken, fiber-packed lentils, and rich coconut milk.
Infused with warming spices, it’s ready in just 50 minutes and perfect for quick weeknight dinners, meal prep, or a wholesome family-friendly meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Healthy Comfort Food, Indian-inspired
Servings 4

Equipment

  • 1 deep frying pan or saucepan
  • 1 mini food processor
  • Measuring cups and spoons
  • Stirring spoon
  • Knife and chopping board

Ingredients
  

For the Curry Paste:

  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 green chillies deseeded and chopped
  • 1 tsp chilli powder mild
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp turmeric
  • 2 tbsp tomato paste
  • ½ cup water

For the Curry:

  • 1 cup 190g dried green lentils, rinsed
  • 3 cups 720ml water
  • 1 tsp salt
  • 2 cups 250g cooked chicken, diced
  • 1 cup 240ml coconut milk
  • Cooking oil spray avocado or preferred
  • Fresh coriander to garnish

Instructions
 

  • Prepare the Ingredients: Before turning on the stove, ensure all ingredients are ready.
    Finely dice the large onion, mince the garlic cloves, grate the fresh ginger, and deseed and chop the green chillies.
    Rinse the green lentils under cold water until the water runs clear.
    Dice the cooked chicken into bite-sized pieces, and measure out the coconut milk, spices, and tomato paste.
    Having everything prepped makes cooking smooth and stress-free.
  • Sauté the Aromatics: Spray a deep frying pan or medium saucepan lightly with cooking oil.
    Place the pan over medium-high heat and add the diced onions.
    Sauté for 2–3 minutes until they become soft and translucent, stirring frequently to prevent sticking.
    If the onions start to brown too quickly, splash in a teaspoon or two of water to keep them from burning.
    This gentle cooking releases the sweet, rich flavor of the onions, which is the foundation of the curry.
  • Infuse the Spices: Once the onions are soft, add the minced garlic, grated ginger, and chopped green chillies to the pan.
    Immediately sprinkle in the chilli powder, ground cumin, ground coriander, and turmeric.
    Stir continuously for about 1 minute, allowing the spices to bloom and release their aroma.
    This step is crucial for a deeply flavorful curry, as lightly frying the spices unlocks their full potential without burning them.
  • Create the Curry Paste: Transfer the sautéed onion and spice mixture to a mini food processor.
    Add the tomato paste and ½ cup of water. Blend everything into a smooth, thick paste.
    This paste is the concentrated flavor base of your curry, ensuring each bite is rich, aromatic, and velvety.
  • Cook the Lentils: Return the blended paste to the pan. Add the rinsed green lentils, 3 cups of water, and 1 teaspoon of salt.
    Stir to combine, then bring the mixture to a gentle boil over medium heat.
    Once boiling, reduce the heat to low and let it simmer uncovered.
    Stir occasionally to prevent the lentils from sticking to the bottom.
    Simmer for about 30 minutes, or until the lentils are tender and fully cooked.
    If the lentils absorb too much water and begin to dry out, add a small splash of water to maintain a creamy consistency.
  • Add the Chicken: Once the lentils are soft, stir in the diced cooked chicken.
    Mix gently so the chicken is evenly distributed throughout the lentils.
    Simmer on low heat for 5–7 minutes, allowing the chicken to heat through and absorb the curry’s flavor.
    This step ensures that the chicken remains tender and juicy rather than overcooked.
  • Incorporate the Coconut Milk: Pour in the coconut milk, stirring slowly to combine it with the lentils and chicken.
    Continue to simmer for another 5 minutes, allowing the coconut milk to thicken slightly and create a rich, creamy texture.
    Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
  • Garnish and Serve: Once the curry reaches a creamy, well-blended consistency, remove the pan from heat.
    Finely chop fresh coriander and sprinkle generously on top for a fresh, vibrant flavor.
    Serve the curry hot with your choice of sides, such as steamed rice, naan, or a simple salad.
    This curry can also be stored in the refrigerator for up to 3 days, making it excellent for meal prep.
  • Optional Tips for Flavor Enhancement: For extra depth, you can add a squeeze of lime or a dash of garam masala just before serving.
    Toasting the spices lightly before blending can intensify their aroma, and adding a handful of chopped spinach or kale in the last 5 minutes boosts fiber and nutrition without altering the flavor.

Notes

  • Use cooked chicken to save time; rotisserie chicken works perfectly.
  • Adjust the chillies according to your heat preference; remove seeds for milder curry.
  • Green lentils hold their shape well; red lentils will cook faster but become mushy.
  • Coconut milk can be full-fat or light depending on your preference for creaminess.
  • Stir frequently while simmering to prevent lentils from sticking to the pan.
  • The curry tastes even better the next day as the flavors continue to meld.
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