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Easy Chicken and Red Lentil Curry

Comforting, hearty, and packed with flavour - this Easy Chicken and Red Lentil Curry is a wholesome one-pot dish that’s perfect for busy weeknights. Made with leftover roasted or grilled chicken, it’s a clever way to turn leftovers into a nourishing new meal. The red lentils add protein and creaminess, while aromatic spices and vegetables make every spoonful rich and satisfying. This curry is high in protein, full of fibre, and naturally gluten-free. If you don’t have leftover chicken, you can quickly bake, grill or fry chicken breasts or thighs, then shred the meat before adding it to the curry. Serve it with fluffy basmati rice, warm naan bread, and a spoonful of mango chutney for a truly comforting meal. Tips
  • This curry freezes beautifully — make extra and store in portions for quick weekday meals.
  • Add a splash of coconut milk at the end for a creamier texture.
  • Add more or less chilli powder to suit your taste.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 2 cm piece fresh ginger peeled and chopped
  • 1 carrot diced
  • 1 sweet potato diced
  • 1 red bell pepper chopped
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • 2 tsp garam masala
  • ½ tsp chilli powder
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 Tbsp tomato purée
  • ¾ cup red lentils rinsed
  • ½ tin about 200 g plum or chopped tomatoes
  • 3 curry leaves or 1 bay leaf
  • 1 star anise
  • 500 ml water approx., enough to cover
  • 1 large cup chopped leftover roasted or grilled chicken
  • 2 large handfuls chopped curly kale or baby spinach
  • Olive or vegetable oil for cooking

Method
 

  1. Thinly slice the onion, and chop the garlic and ginger.
  2. Dice the carrot, sweet potato, and red pepper into small chunks.
  3. Heat a little oil in a large casserole dish or deep pan. Add the onion and fry for 5 minutes, until soft and golden.
  4. Stir in the garlic, ginger, coriander seeds, mustard seeds and cumin seeds. Cook for about 1 minute, until fragrant.
  5. Add the diced vegetables, ground turmeric, garam masala, chilli powder, salt and pepper. Stir to coat the vegetables well in the spices.
  6. Stir in the tomato purée and red lentils, coating them with the spice mixture.
  7. Add the chopped tomatoes and enough water to cover everything generously.
  8. Add the curry leaves (or bay leaf) and star anise. Bring to a boil, then cover and reduce the heat. Simmer for 20 minutes, or until the vegetables and lentils are tender.
  9. Stir in the shredded chicken and chopped kale or spinach. Add more water if needed for your preferred consistency.
  10. Simmer for another 5–10 minutes, until the greens are wilted and the chicken is heated through.
  11. Remove the star anise and curry leaves before serving.
  12. Enjoy it with basmati rice or naan bread and mango chutney.