A comforting, flavorful one-pan meal of chicken simmered with red lentils in a creamy coconut curry sauce — hearty, wholesome, and easy to prepare.

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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.