We first enjoyed this delicious red lentil and chicken curry at a garden party 5 years ago to celebrate with friends who had recently married. A buffet was provided along with a couple of big pots of this curry and stovies. I enjoyed it so much I went back for seconds!! I love lentils and the level of spice was just perfect for me, so I did some investigating and managed to find out who'd made it...and it turns out the recipe is from the delicious magazine.
If you click into the link for the magazine, you'll see this recipe is originally by Dale Pinnock, the Medicinal Chef. He says this curry helps to lower cholesterol and is rich in soluble fibre.
Tips
- I've made this curry quite a few times over the years, both with chicken breasts and skinless boneless chicken thighs - a 600g pack with 8 thighs works perfectly.
- A mixture of vegetable and/or chicken stock cubes or pots works well too.
- I tend to use madras curry paste and weigh 45g into a small dish for adding into the curry at step 2.
- If you like a little bit more heat, I'd suggest adding 0.5 tsp of chill flakes.
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How to make this Red Lentil and Chicken Curry
Ingredients
- 1 tbsp olive oil
- 2 large red onions, finely chopped
- 6 cloves garlic, finely chopped
- 400g red lentils, rinsed
- 1.5 litres vegetable stock (made using 3 stock cubes or pots - see Tips)
- 6 free-range skinless chicken breasts, cut into bite-size pieces (see Tips)
- 2 to 3 tbsp madras curry paste (or use a milder one - see Tips)
- 0.5 tsp chilli flakes (optional - see Tips)
- 300g baby leaf spinach
- salt and freshly ground black pepper
- thick natural yogurt to serve (optional)
Instructions
- Heat the olive oil in a very large pan or casserole (I use our shallow round casserole dish) over a medium high heat, add the onions and garlic, then fry for 4 to 5 minutes, until softened. Add the lentils and a little of the stock and reduce the heat to a simmer. Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.
- Once the lentils start to break down (around 10 minutes), add the chicken and curry paste, and chilli flakes (if using), and stir well. Keep simmering and adding stock for 20 to 25 minutes until the chicken is cooked and you’ve added all the stock.
- Add the baby spinach at the last minute, a handful at a time, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yogurt on the side, if you like.
- We enjoy ours with boiled basmati rice, naan bread and mango chutney and have leftovers for another day – delicious!
Serving Suggestions
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Red Lentil and Chicken Curry
Ingredients
- 1 tbsp olive oil
- 2 large red onions finely chopped
- 6 cloves garlic finely chopped
- 400 g (14.1 oz) red lentils rinsed
- 1.5 litre (6 ⅓ cups) vegetable stock (made using 3 stock cubes or pots - see Notes)
- 6 free-range skinless chicken breasts cut into bite-size pieces (see Notes)
- 2 to 3 tbsp madras curry paste (or use a milder one - see Notes)
- 0.5 tsp chilli flakes (optional - see Notes)
- 300 g (10.6 oz) baby leaf spinach
- salt and freshly ground black pepper
- thick natural yogurt to serve (optional)
Instructions
- Heat the olive oil in a very large pan or casserole (I use our shallow round casserole dish) over a medium high heat, add the onions and garlic, then fry for 4 to 5 minutes, until softened. Add the lentils and a little of the stock and reduce the heat to a simmer. Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.
- Once the lentils start to break down (around 10 minutes), add the chicken and curry paste, and chilli flakes (if using), and stir well. Keep simmering and adding stock for 20 to 25 minutes until the chicken is cooked and you’ve added all the stock.
- Add the baby spinach at the last minute, a handful at a time, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yogurt on the side if you like.
- We enjoy ours with boiled basmati rice, naan bread and mango chutney and have leftovers for another day – delicious!
Notes
- I've made this curry quite a few times over the years, both with chicken breasts and skinless boneless chicken thighs - a 600g pack with 8 thighs works perfectly.
- A mixture of vegetable and/or chicken stock cubes or pots works well too.
- I tend to use madras curry paste and weigh 45g into a small dish for adding into the curry at step 2.
- If you like a little bit more heat, I'd suggest adding 0.5 tsp of chill flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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