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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!
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5 from 2 votes

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!
Prep Time14 minutes
Cook Time45 minutes
Total Time59 minutes
Course: Dinner
Cuisine: Indian
Keyword: Curry Chicken and Lentils
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.