Easy One-Pot Chicken Lentil Curry

chicken lentil curry with spinach in a large dutch oven.

Quick chicken lentil curry made in one pot with red lentils, spinach, and curry powder - quick, uncomplicated curry that’s ready in about 30 minutes.

Course Main Course

Cuisine Indian

Diet Low Fat

Prep Time 10

Cook Time 20

Servings servings

Calories 314kcal

Author Adina

Equipment

Large Dutch oven or another heavy-bottomed pan

Ingredients

1 lb boneless skinless chicken breast or thighs
1 medium onion sliced
2 large garlic cloves
1 thumb-sized piece of ginger
1 long red chili finely sliced, Note 1
1 tablespoon oil
1 heaped tablespoon curry powder Note 2
½ cup red lentils
2 cups chicken stock
1 bunch of spinach roughly chopped, Note 3
1-2 tablespoons fresh lemon juice to taste
fine sea salt and ground black pepper
a small bunch of cilantro or parsley

US - EU

Instructions

Chop the chicken: Cut the chicken breast or thighs into bite-sized pieces and set them aside.
1 lb boneless skinless chicken breast or thighs
Prepare other ingredients: Finely slice the onion and set it aside. Finely chop the garlic, ginger, and chili, keeping them separate from the onions. Wash the lentils and spinach in separate colanders or one after the other.
1 medium onion, 2 large garlic cloves. 1 thumb-sized piece of ginger, 1 long red chili
Sauté onions: Heat the oil in a pot. Sauté the onions for 3-4 minutes until slightly softened, but do not allow them to brown.
1 tablespoon oil + onion
Add aromatics: Add the garlic, ginger, chili, and curry powder, and stir for another 2 minutes until fragrant.
garlic + ginger + chili +1 heaped tablespoon curry powder
Add the chicken pieces and stir well to coat them evenly with the curry powder and spices.
Simmer curry: Add the washed lentils, chicken stock, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to medium-low and cover the pot, leaving a small gap. Cook for 15-20 minutes until the lentils are soft and tender. Check during the last 5 minutes and add a splash of extra stock or water if the curry seems too thick - just enough to loosen it.
½ cup red lentils + 2 cups chicken stock
Add the spinach gradually, pressing down each batch once the previous one has wilted slightly.
1 bunch of spinach
Adjust the flavor with lemon juice and additional salt and pepper if needed. Stir in the chopped cilantro before serving.
1-2 tablespoons fresh lemon juice + fine sea salt and ground black pepper + a small bunch of cilantro or parsley
Serve immediately with basmati or jasmine rice or with naan bread.

Notes

Chili: I used a standard long red chili, medium hot. If you use a different type of chili or one that is hotter, adjust the amount to taste.
Curry powder: I used medium green curry powder this time, but medium yellow curry powder works just as well.
Spinach: Use a bunch of mature spinach or a generous bag of baby spinach, about 12.5 oz / 350 g.

Nutrition