Chicken Lentil Curry – The Healthy Epicurean

It still blows my mind that I can cook up an entire meal, like this chicken lentil curry, in just a matter of minutes and it tastes insanely good.

This fabulously cozy curry dish has juicy, pulled chicken and tender lentils in a coconut milk broth with tomatoes, lime, cilantro, turmeric, garlic and ginger served over fluffy Jasmine rice.

Plus, you can make it in the Instant Pot or slow cooker or on the stove-top!

How to make chicken lentil curry

Featured Ingredients

• Chicken thighs: I use chicken thighs because they are tender and juicy and can withstand being simmered or cooked for long periods of time while retaining that tenderness and juiciness.
  • Grab a pack of boneless, skinless thighs for this recipe.
• Lentils: I love lentils in this dish, and they’re inexpensive.
  • Keep a container or bag of them in your pantry for recipes like this one. P.S. they’re loaded with fiber and protein!
• Diced tomatoes: Grab a can of regular or fire roasted diced tomatoes and toss them in.
  • (Even if you think it sounds like an odd addition to this recipe, I promise it’s good!).
• Coconut milk: The full fat canned kind.
• Stock: I always use stock for recipes like this one (and soups), because it’s loaded with flavor.
  • Adding just water won’t do any favors from a flavor perspective.
• Onion, garlic, ginger: Flavor, flavor, flavor!
• Garam masala, turmeric: Beautiful curry flavors + color from the turmeric.
  • I add them while the vegetables are sauteing to bring out the maximum flavor of the spices.
• Lime: For acidity and fresh flavor.
• Cilantro: If you like it, add a handful of freshly chopped.
• Rice: I love fluffy Jasmine rice for this dish!

Step-by-Step Instructions

To cook on the stove-top:

1. Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.
2. Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
3. Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
4. Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.
5. Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
6. Serve the curry over cooked Jasmine rice.

To cook in the Instant Pot:

1. Set the Instant Pot on sauté. Add the olive oil. When it ripples, add the onion and sauté 4-5 minutes or until the onions are slightly soft.
2. Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.
3. Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.
4. Add the tomatoes, coconut milk and stock.
5. Secure the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot to high pressure for 12 minutes. When the 12 minutes is up, let it naturally release for 5 minutes. When the 5 minutes is up, use a wooden spoon to carefully switch the toggle to release the rest of the steam. Once the lid releases, carefully remove it.
6. Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.
7. Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.
8. Serve the curry over cooked Jasmine rice.

To cook in the slow cooker:

1. Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.
2. Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.
3. Stir in lime juice and cilantro.
4. Serve the curry over cooked Jasmine rice.

Recipe Substitutions and Alterations

• Chicken thighs: You can use chicken breasts, but be careful not to overcook them, as they’re a lean protein and can easily become dry.
• Coconut milk: You could use a few tablespoons of heavy cream or half and half instead.
• Stock: You can use store-bought stock or make your own.
• Garam masala: You can buy garam masala spice mix or make your own.
• Cilantro: Swap with parsley if you’re not a fan of cilantro.
• Rice: Swap Jasmine for basmati or regular brown or white rice.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free.
  • Be sure all packaged ingredients you choose are gluten free.
• To make this dairy free: This recipe is naturally dairy free.
• To make this nut free: This recipe is nut free.
  • Be sure all packaged ingredients are nut free.
• To make this egg free: This recipe does not contain eggs.

Storage and Reheating Tips

• For the refrigerator: Transfer the cooled curry to an airtight container or sealed Ziploc bag.
  • Store up to 5 days in the refrigerator.
  • Reheat in the microwave or stove-top until heated through.
• For the freezer: Transfer the cooled curry to an airtight container or sealed Ziploc bag.
  • Store up to 2 months in the freezer.
  • Let thaw in the refrigerator.
  • Reheat in the microwave or stove-top until heated through.

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