One Pan Chicken, Red Lentils, and Coconut Curry
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Tender chicken, red lentils, and creamy coconut curry simmer together with simple spices to make this delicious chicken, red lentils, and coconut curry. This one-pot meal is perfect for a comforting dinner or weeknight family meal everyone will love.
Easy Chicken, Red Lentil and Coconut Curry
If you are craving a simple dish that is both flavorful and comforting, this is what you need! This red lentil recipe is made in one pot with just a few simple ingredients. Red lentils are full of nutrients making this a healthy, filling meal.
Recommended Equipment
- 12 inch Cast Iron Skillet– this is the enameled cast iron pan that I use in my kitchen and for this recipe.
- Wire Mesh Strainer– this is used to easily rinse the lentils
How to Make Red Lentil Chicken Curry
One pan meals are lifesavers on busy nights or just when you don’t feel like cooking, they come in handy. Let’s walk through the simple steps to make this red lentil curry recipe.
- Rinse the Lentils– to start place the red lentils into a wire mesh strainer and run under cold water for a minute until the water runs clear. Set aside and let the water continue to drain as you prepare the rest of the dish.
- Cook the Chicken– place a skillet over medium high heat and add the avocado oil. Cook the chicken and onions until the chicken is browned. Add in the garlic and ginger and cook for an additional 30 seconds.
- Season– add the spices to the pan and cook and stir for 30 seconds until fragrant.
- Add the Red Lentils– pour in the broth, diced tomatoes and coconut milk. Stir in the rinsed red lentils and bring to a simmer. This will cook for 20-30 minutes, until the lentils are tender and the sauce has thickened. Be sure to stir the dish occasionally to prevent sticking to the bottom of the pan.
- Serve– finish the dish with a squeeze of lemon juice, stir to incorporate. We like to eat this with pieces of naan bread or you can even it it like soup with a simple dinner roll.
- Leftover Storage– if you have leftovers of this red lentil curry, place into an air tight container and store in the refrigerator for up to 3 days. Heat in the microwave for 30 seconds at a time until heated through. This can also be frozen for up to 3 months.
Serving Suggestions
This one-pan chicken, red lentils, and coconut curry is a meal all on its own. You can also make it more hearty with a few additional sides. We like to enjoy this with a simple side salad or side of fruit.
This recipe is also easy to modify by adding in more vegetables like carrots, red peppers and even spinach.
More One Pan Meals to Try:
We love quick meals that can serve the whole family, there is so much more than just soup that can be made in one pot. Here are some of our favorites:
Chicken, Red Lentils, and Coconut Curry Recipe
When you have finished feeding your fam this delicious red lentil recipe, be sure to come back and leave me a review here! I can’t wait to hear how this recipe turned out for you!
If you are looking for more detailed recipes and ideas to help with the daily dinner dilemma, be sure to follow along with me on YouTube, and if you feel like sharing your masterpieces, be sure to tag me on Instagram or Facebook.
Chicken, Red Lentil Coconut Curry Recipe
Ingredients
- 1 pound chicken sliced into 1 inch pieces
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon coriander
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 13.5 ounce coconut milk
- 1 cup dried red lentils washed and drained
- 1 tablespoon lemon juice
Instructions
- Heat cast iron over medium high heat. Add in oil and swirl in the bottom of the pan. Cook the chicken and onions in the pan for about 3 minutes, until browned.
- Add in the garlic and ginger and cook and stir for 1 minute.
- Add the curry, cumin, red pepper flakes, coriander, turmeric, salt and black pepper, and cook for 30 seconds.
- Pour in the broth, diced tomatoes and coconut milk.
- Add the rinsed red lentils and bring to a simmer. Cook for 20-30 minutes, stirring occasionally until the sauce is thick and creamy. Finish with a big squeeze of lemon juice.
Notes
- Nutrition facts are just an estimate of the ingredients listed
- Store any leftovers in an air-tight container for up to 3 days
- Top with freshly chopped parsley for serving
