Description
This Coconut Curry Chicken with Lentils is a hearty and flavorful dish that’s perfect for dinner any night of the week.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 tablespoons curry powder
- 1 can (14 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 cup red lentils, rinsed
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prepare your ingredients by chopping chicken into bite-sized pieces and dicing onions, carrots, and garlic.
- In a large pot over medium heat, sauté onions in oil until translucent. Add garlic and cook for another 30 seconds.
- Stir in chicken pieces and cook until no longer pink (5-7 minutes).
- Add diced carrots and curry powder; mix well for about 1-2 minutes.
- Pour in vegetable broth and coconut milk; bring to a gentle boil while stirring occasionally.
- Add rinsed lentils, reduce heat to low, cover partially, and simmer for 20-25 minutes until lentils are tender.
- Finish with fresh lime juice and garnish with cilantro before serving hot.
Notes
- This dish can be served over rice or with naan for a complete meal.
- Adjust the curry powder according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg