Red Lentil & Chicken Curry

Spiced with fragrant yellow curry, this stew of rich red lentils and chunks of chicken make it the perfect dinner entrée.

  • Total Time:
  • Servings: 4

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  • 1 cup red lentils
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, minced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken, diced
  • 2 tablespoons curry powder
  • 4 cups chicken stock
  • 2 tablespoons fish sauce

How to make this recipe

  1. Thoroughly rinse the red lentils in a fine-holed colander. Set aside.

  2. Heat a saucepan over medium-high heat. Add the olive oil and then stir in the onions, carrots, and garlic. Cook for 3 minutes or until the carrots begin to soften.

  3. Stir in the chicken and curry powder. Cook for about 3 minutes, or until the chicken is browned.

  4. Stir in chicken stock and fish sauce and bring to a moderate boil. Reduce heat and stir in the lentils. Stirring occasionally, cook on a gentle simmer for 20 minutes, or until lentils are soft.

Serve With

Serve with rice and/or naan.

Contributed By Photo © Todd Porter & Diane Cu Published December 2014

456604 recipes/red-lentil-chicken-curry 2014-01-29T00:29:45+00:00 Todd Porter and Diane Cu indian|beans-grains-and-legumes|soups-and-stews|4|fast|gluten-free|healthy|make-ahead|web-exclusive|weeknight-dinner|lunch december-2014 recipes,red-lentil-chicken-curry 456604

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