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. Slideshow:  Recipes with Lentils 

Red Lentil & Chicken Curry
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins


  • 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


  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.

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