Why You’ll Love This Recipe
One Pan Chicken, Red Lentils, and Coconut Curry is a flavorful, hearty dish that brings together tender chicken, creamy coconut milk, and protein-rich red lentils in a warmly spiced curry sauce. With minimal cleanup and wholesome ingredients, it’s perfect for busy weeknights or meal prepping. The combination of rich curry flavor and comforting texture makes it a satisfying one-pan wonder.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts
red lentils
coconut milk
onion
garlic
ginger
curry powder
turmeric
cumin
chili flakes (optional)
chicken broth or water
olive oil or coconut oil
salt
pepper
fresh cilantro (for garnish)
lime wedges (for serving)
directions
Heat oil in a large skillet or deep pan over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and ginger, cooking until fragrant.
Add curry powder, turmeric, cumin, and chili flakes (if using). Cook for 1-2 minutes to toast the spices.
Add chicken pieces and season with salt and pepper. Brown the chicken on all sides.
Stir in red lentils and pour in coconut milk and broth. Mix well to combine.
Bring to a gentle boil, then reduce heat to low and cover.
Simmer for 25-30 minutes, or until chicken is cooked through and lentils are soft.
Stir occasionally and add a splash of water if the curry gets too thick.
Taste and adjust seasoning if needed.
Garnish with fresh cilantro and serve with lime wedges.
Servings and timing
This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
Use boneless thighs for juicier texture or swap with tofu for a vegetarian version.
Add diced tomatoes or spinach for extra vegetables.
Substitute curry powder with garam masala for a different flavor profile.
Serve over rice, quinoa, or naan for a complete meal.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the curry if needed.
Can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use green or brown lentils?
Red lentils are best as they cook faster and create a creamy texture, but green or brown lentils can be used with extended cooking time.
Is this dish spicy?
It’s mildly spiced, but you can adjust the heat by adding or omitting chili flakes.
Do I need to soak the lentils?
No soaking is required for red lentils—just rinse them before use.
Can I use light coconut milk?
Yes, though it may result in a thinner, less creamy curry.
How can I make it vegetarian?
Omit chicken and use chickpeas or tofu instead.
Can I use canned lentils?
It’s best to use dried red lentils for the right texture, but canned can work if added later in the cooking process.
Can I use pre-cooked chicken?
Yes, stir it in towards the end just to warm through.
Can I make it in a slow cooker?
Yes, combine all ingredients and cook on low for 6-7 hours.
Can I add potatoes or other veggies?
Absolutely—chopped carrots, potatoes, or bell peppers make great additions.
What type of rice pairs best?
Basmati or jasmine rice complements the curry beautifully.
Conclusion
One Pan Chicken, Red Lentils, and Coconut Curry is a wholesome, flavorful, and easy-to-make dish that’s ideal for both quick dinners and batch cooking. With its creamy texture, warm spices, and balanced nutrition, it’s sure to become a staple in your meal rotation. Give it a try and enjoy the convenience and taste in every bite.
Print
One Pan Chicken, Red Lentils, and Coconut Curry
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: One‑Pan/Stovetop
- Cuisine: Indian‑Inspired
- Diet: Gluten Free
Description
A comforting, flavorful one-pan meal of chicken simmered with red lentils in a creamy coconut curry sauce — hearty, wholesome, and easy to prepare.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup red lentils, rinsed
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (14 oz/400 ml) coconut milk
- 1 1/2 cups (360 ml) chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1–2 tsp brown sugar or maple syrup (optional)
- Salt and black pepper, to taste
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and brown for 4–5 minutes. Transfer to a plate.
- In the same pan, add onion and sauté for 3–4 minutes until translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste, turmeric, and cumin; cook for another minute.
- Add red lentils, coconut milk, chicken broth, and diced tomatoes. Stir to combine.
- Return chicken (and any juices) to the pan. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 15–20 minutes, stirring occasionally, until lentils are tender and chicken is cooked through.
- Taste and adjust seasoning with salt, pepper, and brown sugar/maple syrup if desired. Stir in lime juice.
- Remove from heat, let sit for 5 minutes to thicken slightly.
- Garnish with fresh cilantro and serve over rice or with naan.
Notes
- Use chicken thighs for juicier results, though chicken breast works too.
- Adjust curry paste amount to your spice preference.
- Rinsing lentils reduces foam and bitterness.
- Leftovers refrigerate well and taste even better the next day.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg
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