Curry Chicken and Lentils
Shredded chicken with onion and lentils, simmered in a deliciously spiced coconut milk sauce. This Curry Chicken and Lentils recipe is quick, easy, and full of flavor!
Servings: 6 servings
Calories: 535kcal
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 cup chicken broth
- salt and pepper to taste
Sauce and Lentils
- 2 tablespoons ghee
- 1 small onion diced
- 2 teaspoons grated ginger
- 4 cloves fresh, minced garlic
- 2-4 tablespoons red curry paste depending on spice preference (I usually use 3 tablespoons)
- 2 tablespoons maple syrup
- 1 teaspoon tumeric powder
- 1/2 -1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 6 ounce can tomato paste
- 1 can full fat Coconut milk
- 1 cup green lentils
- 2 cups chicken broth
- 1 teaspoon garam masala
Serving
- 1 1/2 cups dry Basmati rice cooked according to package directions
- Cilantro for serving
Instructions
Chicken
- Salt and pepper chicken to taste.
- To cook in Instant Pot: Add chicken and 1 cup of chicken broth to Instant Pot. Cook on high pressure for 10 minutes, then natural release for 10 minutes. To cook in slow cooker: Add chicken and 1 cup of chicken broth to slow cooker. Cook on high heat for 4 hours or on low heat for 6-7 hours.
- Shred cooked chicken with 2 forks or using an electric mixer with whisk attachment.
Sauce and Lentils
- In a large pot over medium heat, melt ghee. Add onion and saute until softened, about 4 minutes. Add ginger and garlic and saute for 1 more minute.
- Stir in garlic, red curry paste, maple syrup, tumeric, 1/2 teaspoon salt, black pepper, cayenne pepper, cumin, cardamom, tomato paste, and coconut milk. Bring to a simmer, and let simmer for 3 minutes.
- Transfer sauce to blender, or use immersion blend to blend sauce until smooth.
- In same pot, stir together blended sauce, lentils, and chicken broth. Bring mixture to a boil, then reduce to a simmer and cover pot. Simmer covered for 15 minutes. Then remove lid and stir in shredded chicken. Simmer for an additional 5 minutes.
- Stir in garam masala. Taste, and if desired, stir in another 1/2 teaspoon salt.
- Serve over rice and top with cilantro.
Nutrition
Calories: 535kcal | Carbohydrates: 71g | Protein: 23g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 24mg | Sodium: 376mg | Potassium: 1053mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1278IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 6mg