CentMenu / Dinner · Lunch
Chicken red lentil curry
Red lentils thicken a chicken curry that needs no cream or coconut milk.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 9.88 oz (280 g) red lentils
- 10.58 oz (300 g) frozen spinach
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¾ tsp (6 g) curry powder
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion and mince 2 garlic cloves; sauté in the same pan over medium heat for 4 minutes, then stir in 2¾ tsp (6 g) curry powder for 30 seconds.
Rinse 9.88 oz (280 g) red lentils; add with 14.11 oz (400 g) canned chopped tomatoes, 10.58 oz (300 g) frozen spinach, ½ tsp (3 g) salt, the chicken and water to cover generously.
Simmer over low heat for 25 minutes, stirring often and adding water as needed, until the lentils are soft and the spinach is hot.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.