Coconut Curry Lentils with Chicken

Name: Coconut Curry Lentils with Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Chicken thighs (boneless); 150 g Red lentils; 400 ml Coconut milk; 200 g Canned diced tomatoes; 1 medium Onion; 3 cloves Garlic; 1 tbsp Ginger (grated); 2 tbsp Curry powder; 1 tsp Cumin; 1 tbsp Olive oil; 1 tsp Salt; 2 tbsp Fresh cilantro

Creamy coconut red lentil curry with tender chicken thighs. One pot, massive protein.

Total time: 40 min total
Difficulty: easy
Servings: 4 servings

Per serving

1840 kcal total for 4 servings

31% kcal from protein

460

kcal

36g

protein

38g

carbs

16g

fat

Protein Carbs Fat

Ingredients

4servings

400 g Chicken thighs (boneless)
150 g Red lentils
400 ml Coconut milk
200 g Canned diced tomatoes
1 medium Onion
3 cloves Garlic
1 tbsp Ginger (grated)
2 tbsp Curry powder
1 tsp Cumin
1 tbsp Olive oil
1 tsp Salt
2 tbsp Fresh cilantro

12 ingredients · quantities scale with servings

Instructions

Timers appear when a step includes a duration.

1
~3 min
Heat oil in a large pot. Season and sear chicken thighs 3 minutes per side; remove.
2
~3 min
Sauté diced onion 3 minutes. Add garlic, ginger, curry powder, and cumin; cook 1 minute.
3
Add lentils, coconut milk, tomatoes, 200ml water, and salt; bring to a boil.
4
~25 min
Nestle chicken back in; reduce heat, cover, and simmer 25 minutes until lentils are soft and chicken is cooked through.
5
Shred chicken in the pot; stir to combine.
6
Garnish with cilantro and serve with rice or naan.

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