Curry Lentils With Chicken Recipes

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LENTIL CHICKEN CURRY



Lentil Chicken Curry image

This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 40m

Number Of Ingredients 16

1/2 lb Chicken thighs (2 boneless thighs)
1/2 cup Lentils (yellow, red or green)
2 tbsp Oil (canola or coconut)
1/2 cup Onions (diced)
4 Curry leaves (optional)
2 Bay leaves
1 tsp Ginger
1 tsp Garlic
1 Tomato (large, chopped)
2 tbsp Curry powder
1/4 tsp Garam masala
1/2 cup Coconut Milk
1 cup Water (or broth, divided, )
1/2 tsp Tamarind paste (or vinegar)
1/2 tsp Salt
1/2 tsp Pepper

Steps:

  • Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
  • Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
  • Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
  • Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
  • Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
  • Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
  • Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
  • Serve over steamed rice or Indian bread like chapati or naan

Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

CURRY LENTILS WITH CHICKEN



Curry Lentils With Chicken image

This is an anitajoye original and it is delish! It's great crockpot dish. Start it in the morning and it will be ready for dinner. You can serve it over Basmatti rice, or eat alone as a soup

Provided by WonderMima

Categories     Curries

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups lentils
3 cups water
2 chicken breasts, cubed
2 chicken bouillon cubes
1 onion, minced
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes with juice or 1 (15 ounce) can fresh tomatoes, equivalent
2 teaspoons curry powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon ground coriander
1/2 teaspoon ginger
2 tablespoons white vinegar
1/2 cup cilantro, chopped
salt and pepper

Steps:

  • Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
  • Leave to cook overnight or start in the morning for dinner.
  • Taste to season with salt and pepper and add fresh cilantro.
  • stir and enjoy.
  • Can be eaten alone or with rice.
  • Can be cooked on the stove top as well, but the crockpot is easiest.
  • Soooo yummy.

Nutrition Facts : Calories 190.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 31.1, Sodium 457.6, Carbohydrate 19.5, Fiber 6.8, Sugar 4, Protein 17.3

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Steps:

  • Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT



Chicken and Lentil Curry With Cucumber Yogurt image

I found this is the back of Working Mother magazine. It was taken from Tonia George's, "One-Bowl Meals", its was adapted by Kelly Staikpooulos. It was so easy to make and had incredible flavor. My husband thought it was better than some restaurants we've been to!

Provided by EagleRocker

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 large onions, thinly sliced
2 garlic cloves, chopped
1 teaspoon curry powder, we love Penzey's Hot Curry Powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground pepper
1 lb boneless skinless chicken breast, cut into 1-inch chunks
sea salt
1 1/2 cups chicken broth
1 1/4 cups tomato sauce
2/3 cup lentils
2 bay leaves
1/3 cup plain low-fat yogurt
1/4 cucumber, thinly sliced
lemon juice
mango chutney (optional)
fresh cilantro (optional)

Steps:

  • Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
  • Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
  • Add broth, tomato sauce, lentils, and bay leaves.
  • Add chicken breasts.
  • Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
  • Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
  • Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

Nutrition Facts : Calories 281.7, Fat 7.7, SaturatedFat 1.6, Cholesterol 73.9, Sodium 831.8, Carbohydrate 21.3, Fiber 5.5, Sugar 9.1, Protein 32.1

CHICKEN AND RED LENTIL CURRY



Chicken and Red Lentil Curry image

Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.

Provided by littlegreendragon13

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
  • Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
  • Stir in the yoghurt and cover, simmer for 5 minutes.
  • Serve with basmati rice.

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