Chicken and Lentil Curry

Name: Chicken and Lentil Curry
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Ingredients: 600 g Chicken thighs (boneless); 200 g Red lentils; 400 ml Coconut milk; 400 g Canned diced tomatoes; 1 large Onion; 4 cloves Garlic; 1 tbsp Ginger (grated); 3 tbsp Curry powder; 1 tsp Cumin; 1.5 tsp Salt; 3 tbsp Fresh cilantro; 1 tbsp Lime juice

Chicken and red lentil curry with coconut milk and tomatoes.

Total time: 255 min total
Difficulty: easy
Servings: 6 servings

Per serving

2580 kcal total for 6 servings

33% kcal from protein

430

kcal

36g

protein

38g

carbs

14g

fat

Protein Carbs Fat

Ingredients

6servings

600 g Chicken thighs (boneless)
200 g Red lentils
400 ml Coconut milk
400 g Canned diced tomatoes
1 large Onion
4 cloves Garlic
1 tbsp Ginger (grated)
3 tbsp Curry powder
1 tsp Cumin
1½ tsp Salt
3 tbsp Fresh cilantro
1 tbsp Lime juice

12 ingredients · quantities scale with servings

Instructions

Timers appear when a step includes a duration.

1
Dice onion; mince garlic.
2
Place chicken thighs in the slow cooker. Add onion, garlic, ginger, lentils, tomatoes, coconut milk, curry powder, cumin, and salt.
3
~360 min
Stir to combine. Cook on LOW 6–8 hours or HIGH 3–4 hours.
4
Shred chicken with two forks inside the pot; stir everything together.
5
Add lime juice and cilantro.
6
Serve over basmati rice or with naan.

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