Of all the recipes that have become staples in my kitchen, this One-Pot Chicken and Lentil Curry holds a special place. I first made it on a Tuesday night when the chaos of the week was at its peak. I was craving something deeply comforting and nourishing, but the thought of a mountain of dishes was enough to make me want to order takeout. That’s when I decided to combine a few of my favorite things—tender chicken, earthy lentils, and aromatic curry spices—into a single pot. As it simmered on the stove, the entire house filled with the most incredible scent, a warm and inviting blend of ginger, garlic, and coconut. My family, initially scattered around the house, slowly congregated in the kitchen, drawn in by the aroma. The moment of truth came at the dinner table. The silence, punctuated only by the clinking of spoons against bowls, was the highest compliment I could have received. It was an instant hit. The curry is luxuriously creamy without being heavy, hearty enough to satisfy the biggest appetites, yet packed with wholesome ingredients you can feel good about. It’s the kind of meal that wraps you in a warm hug from the inside out, and the fact that it leaves you with only one pot to clean is the ultimate weeknight victory. Now, it’s our go-to meal for busy evenings, cozy rainy days, and whenever we need a little dose of delicious, homemade comfort.

Ingredients

• 1 tablespoon Coconut Oil or Vegetable Oil: This is the foundation for sautéing our aromatics. Coconut oil adds a subtle sweetness that complements the curry, but any neutral vegetable oil works perfectly.
• 1 large Yellow Onion, finely diced: The sweet, caramelized base of our curry. Dicing it finely ensures it melts into the sauce, creating a smooth texture.
• 2 cloves Garlic, minced: An essential aromatic that provides a pungent, savory depth. Freshly minced garlic offers the most potent flavor.
• 1-inch piece of Fresh Ginger, grated: Adds a warm, zesty spice that cuts through the richness of the coconut milk and brightens the entire dish.
• 1.5 lbs (about 680g) Boneless, Skinless Chicken Thighs, cut into 1-inch cubes: We use thighs because they remain incredibly tender and juicy during the simmering process, absorbing all the delicious flavors of the curry.
• 2 tablespoons Curry Powder: This is the heart of our curry’s flavor. Use a good quality medium-heat curry powder for a balanced taste.
• 1 teaspoon Turmeric Powder: Not only does it provide a beautiful, vibrant golden hue, but it also adds a warm, earthy flavor.
• ½ teaspoon Red Pepper Flakes (optional): For those who like a bit of a kick. You can adjust this amount to your personal preference for heat.
• 1 cup Red or Brown Lentils, rinsed: The powerhouse ingredient that makes this curry so hearty and nutritious. Red lentils cook down to create a thicker, creamier sauce, while brown lentils hold their shape a bit more.
• 4 cups (32 oz) Chicken Broth, low-sodium: This is our simmering liquid. Using a low-sodium broth allows you to control the final saltiness of the dish.
• 1 (13.5 oz) can Full-Fat Coconut Milk: The secret to the curry’s luxurious, creamy texture. Full-fat coconut milk provides a richness that light versions can’t quite match.
• 1 tablespoon Tomato Paste: Adds a concentrated, umami-rich tomato flavor and helps to deepen the color and complexity of the sauce.
• 1 teaspoon Salt (or to taste): To enhance all the other flavors.
• ½ teaspoon Black Pepper (or to taste): For a final touch of mild spice.
• Juice of ½ a Lime: A squeeze of fresh lime juice at the end brightens up the entire dish, cutting through the richness and making all the flavors pop.
• ½ cup Fresh Cilantro, chopped (for garnish): Adds a final burst of fresh, herbaceous flavor and a beautiful touch of green.

Instructions

1. Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and let it melt. Once shimmering, add the diced yellow onion and cook, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent. This step builds the crucial first layer of flavor.
2. Bloom the Spices: Add the minced garlic and grated ginger to the pot. Stir continuously for about 1 minute until fragrant. Be careful not to let the garlic burn. Next, add the curry powder, turmeric powder, and optional red pepper flakes. Stir constantly for another 30-45 seconds. This process, known as “blooming,” toasts the spices, which deeply intensifies their aroma and flavor.
3. Sear the Chicken: Add the cubed chicken thighs to the pot. Season generously with salt and black pepper. Stir to coat the chicken in the spice mixture. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage; it will finish cooking in the simmering sauce.
4. Combine the Core Ingredients: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with your spoon—this is where so much flavor is locked. Add the rinsed lentils and the tomato paste. Stir everything together until the tomato paste is fully dissolved and all ingredients are well combined.
5. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes. During this time, the lentils will cook and absorb the liquid, and the chicken will become perfectly tender. Give it a stir once or twice to prevent the lentils from sticking to the bottom.
6. Add the Creaminess: After the initial simmer, the lentils should be soft and cooked through. Uncover the pot and pour in the full-fat coconut milk. Stir gently to incorporate it into the curry. The sauce will transform into a beautiful, creamy, golden liquid.
7. Final Simmer: Let the curry simmer uncovered for another 5-10 minutes. This allows the sauce to thicken slightly and for the flavors to meld together beautifully. The consistency should be rich and stew-like, but not overly thick.
8. Finish and Serve: Turn off the heat. Squeeze in the fresh lime juice and stir in most of the chopped fresh cilantro, reserving a little for garnish. Taste the curry and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as needed. Let it rest for a few minutes before serving hot.

Nutrition Facts

• Servings: 6
• Calories per Serving: Approximately 550 kcal

This One-Pot Chicken and Lentil Curry is not just delicious; it’s also a powerhouse of nutrition designed to fuel your body.

1. High in Protein (Approx. 35g per serving): The combination of chicken thighs and lentils makes this dish incredibly rich in protein. Protein is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied long after your meal.
2. Excellent Source of Fiber (Approx. 15g per serving): Lentils are packed with dietary fiber, which is crucial for digestive health. Fiber aids in regulating blood sugar levels, lowering cholesterol, and promoting a healthy gut microbiome.
3. Rich in Iron (Approx. 30% of RDI): Both lentils and chicken are good sources of iron, a vital mineral for creating red blood cells that transport oxygen throughout your body. Consuming enough iron helps prevent fatigue and supports overall energy levels.
4. Healthy Fats (Approx. 28g per serving): The full-fat coconut milk provides healthy medium-chain triglycerides (MCTs), a type of saturated fat that the body can easily convert into energy. These fats also contribute to the curry’s satisfying richness and help with the absorption of fat-soluble vitamins.
5. Packed with Anti-Inflammatory Spices: Ingredients like turmeric (containing curcumin), ginger, and garlic are renowned for their potent anti-inflammatory and antioxidant properties. Regularly including them in your diet can help combat oxidative stress and support a healthy immune system.

Preparation Time

This recipe is designed for efficiency without sacrificing flavor, making it a perfect addition to your weeknight dinner rotation.

• Prep Time: 15 minutes. This includes dicing the onion, mincing the garlic, grating the ginger, and cubing the chicken. You can streamline this by preparing your ingredients while the onion sautés.
• Cook Time: 40-45 minutes. The majority of this time is hands-off simmering, allowing you to relax or prepare a simple side dish while the pot works its magic.
• Total Time: Approximately 1 hour from start to finish.

How to Serve

This curry is incredibly versatile and can be served in numerous ways to suit any preference or occasion. Here are some of our favorite ways to present this delicious meal:

• The Classic Way:
  • Steamed Basmati Rice: The long, fragrant grains of basmati rice are the perfect vessel for soaking up the rich, creamy curry sauce.
  • Warm Naan Bread: Serve with a side of warm, fluffy naan bread (garlic or plain). There is nothing better than tearing off a piece to scoop up every last bit of curry from the bowl.
• For a Lighter Meal:
  • Quinoa: For an extra protein and fiber boost, serve the curry over a bed of fluffy quinoa.
  • Cauliflower Rice: A great low-carb and grain-free option that still allows you to enjoy the full flavor of the curry.
  • Steamed Greens: Serve alongside or over a bed of steamed spinach, kale, or green beans for added nutrients and a fresh contrast.
• Essential Garnishes and Toppings:
  • Fresh Cilantro: A sprinkle of fresh, chopped cilantro right before serving adds a burst of herbaceous brightness.
  • A Dollop of Yogurt: A spoonful of plain Greek yogurt or coconut yogurt on top adds a cool, tangy contrast to the warm spices.
  • A Squeeze of Lime: Always serve with extra lime wedges on the side. A final squeeze of fresh lime juice awakens all the flavors.
  • Toasted Nuts or Seeds: For a delightful crunch, sprinkle some toasted cashews, almonds, or pumpkin seeds over the top.
  • Sliced Red Chili or Onion: For those who love extra heat and crunch, a few thin slices of fresh red chili or red onion can be a fantastic addition.

Additional Tips

To help you perfect this recipe and make it your own, here are eight additional tips for success:

1. Choose Your Lentils Wisely: This recipe works best with red or brown lentils. Red lentils break down almost completely, resulting in a thicker, creamier, more integrated sauce. Brown or green lentils will hold their shape more, giving the curry a more textured, stew-like consistency. Avoid French (Puy) lentils, as they take much longer to cook.
2. Control the Creaminess: For the richest, most luxurious curry, do not substitute the full-fat coconut milk. If you are looking for a lighter version, you can use light coconut milk, but the sauce will be thinner. To thicken it, you can simmer it for a few extra minutes or mash some of the lentils against the side of the pot.
3. Adjust the Spice Level: This recipe has a mild-to-medium heat. To make it spicier, increase the red pepper flakes or add a finely chopped fresh chili (like a jalapeño or serrano) along with the garlic and ginger. To make it milder for kids or sensitive palates, omit the red pepper flakes entirely and ensure you are using a mild curry powder.
4. Make It Ahead for Better Flavor: This curry is a fantastic make-ahead meal. The flavors actually meld and become even more delicious overnight. Simply prepare the entire dish, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days.
5. Freezing for a Future Meal: This curry freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop, adding a splash of broth or water if it has become too thick.
6. Sneak in More Vegetables: This is a great base recipe for adding extra veggies. Stir in a few large handfuls of fresh spinach or kale during the last 5 minutes of cooking until they wilt. You could also add 1-inch pieces of sweet potato or carrots along with the lentils (they will need the full simmer time to become tender) or a cup of frozen peas stirred in with the coconut milk.
7. Chicken Thighs are Key for Tenderness: While you can use chicken breasts, chicken thighs are highly recommended for this recipe. Thigh meat is more forgiving and contains more fat, which means it stays incredibly moist and tender even after simmering. If you use chicken breast, be careful not to overcook it, as it can become dry.
8. Don’t Skip the Final Touches: The final squeeze of lime juice and fresh cilantro are not just garnishes; they are essential flavor components. The acidity from the lime cuts through the richness of the coconut milk and brightens the entire dish, while the cilantro adds a necessary fresh, herbal note. These finishing steps elevate the curry from good to truly exceptional.

FAQ Section

Here are answers to some frequently asked questions about this One-Pot Chicken and Lentil Curry recipe.

1. Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. To make it a fully-fledged vegetarian meal, you can add a can of drained and rinsed chickpeas along with the coconut milk or add cubed firm tofu or paneer during the last 10 minutes of cooking. For a vegan version, follow the vegetarian instructions and ensure your curry powder and other ingredients are certified vegan.

2. My curry is too thick (or too thin). How can I fix it?
This is an easy fix! If your curry is too thick, simply stir in a splash of chicken broth or water until it reaches your desired consistency. If your curry is too thin, allow it to simmer uncovered for an extra 5-10 minutes. The evaporation will help it thicken up naturally. Alternatively, you can mash some of the lentils with the back of a spoon to release their starches and thicken the sauce.

3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. All the core ingredients—chicken, lentils, vegetables, coconut milk, and spices—are gluten-free. Just be sure to double-check the labels on your chicken broth and curry powder to ensure they are certified gluten-free and have no hidden gluten-containing additives.

4. How should I store and reheat leftovers?
Leftovers are fantastic! Store the cooled curry in an airtight container in the refrigerator for up to 4 days. To reheat, you can either microwave it in a covered, microwave-safe bowl or gently warm it in a saucepan over medium-low heat. You may need to add a splash of broth or water to loosen the sauce as you reheat it.

5. Can I use a different kind of pot, like a slow cooker or Instant Pot?
Yes, this recipe is adaptable.

• For a Slow Cooker: Sauté the onions, aromatics, and chicken on the stovetop as directed. Transfer everything to the slow cooker, add the broth, lentils, and tomato paste. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the coconut milk, lime juice, and cilantro during the last 30 minutes of cooking.
• For an Instant Pot: Use the “Sauté” function to complete steps 1-3. Turn off the sauté function, add the broth, lentils, and tomato paste. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the rest. Stir in the coconut milk, lime juice, and cilantro.

6. What is the best curry powder to use for this recipe?
The quality of your curry powder will significantly impact the final dish. Look for a fresh, aromatic blend. A medium yellow curry powder is a great all-purpose choice. Brands from Indian or specialty spice shops often have a more complex and robust flavor than standard supermarket brands. Feel free to experiment with different types like Madras curry powder for more heat or a mild blend if you prefer.

7. Why are my lentils still hard after cooking for the recommended time?
There could be a few reasons. First, older lentils can take significantly longer to cook. Always try to use lentils that are relatively fresh. Second, if you add acidic ingredients like tomato paste or lime juice too early, it can sometimes prevent the lentils from softening properly. Ensure you are simmering them in the broth first before adding the final acidic touches. If they are still firm, simply continue simmering the curry (covered) for another 10-15 minutes until they reach the desired tenderness.

8. Can I use pre-cooked or leftover chicken for this recipe?
Yes, this is a great way to use up leftover rotisserie or baked chicken. Simply skip the step of searing the raw chicken. Sauté the aromatics and spices, add the broth and lentils, and simmer until the lentils are tender (about 20-25 minutes). Then, stir in your shredded or cubed pre-cooked chicken along with the coconut milk and heat through for about 5 minutes before finishing with lime and cilantro.

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