Name: One-Pot Chicken and Lentil Curry
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 550
Fat: 28g
Fiber: 15g
Protein: 35g