Chicken & Lentil Curry

Chicken & Lentil Curry

“Recipe adapted from BBC”


2 garlic cloves thumb-sized piece

Ginger 100g

Red Split Lentils

2 onions, cut into small wedges

1 small cauliflower, cut into florets

3 tsp Turmeric

2 tsp Cumin Seeds

4 boneless and skinless chicken thighs

1 tsp Olive Oil

2 tsp medium curry powder

100g baby leaf spinach

1 tin chopped tomatoes

3 lemons cut into wedges

2 tbsp natural yogurt


Brown chicken thighs in a large frying pan over high heat. Set aside

Heat oven to 200C/180C fan/gas 6

Grate the garlic and ginger into a large roasting dish

Add the lentils, onions, cauliflower, turmeric and cumin seeds

Pour over 500ml boiling water and mix

Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper

Place into the roasting dish and cook in the oven for 40 mins until the lentils and chicken are cooked through

Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted

Serve with the lemon wedges and yogurt

28 Sep, 2021

2 thoughts on “Chicken & Lentil Curry

  1. This is one of my all-time favourite meals and a great recipe too. Really easy and a great basic curry for swapping out any of the main ingredients to go veggie or vegan.

    It works just as well with a firm fish such as salmon or vegetables like potato and okra.

    Thanks for posting it!

    1. Thanks. Yes, I like curry, but don’t eat chicken, so would choose to swop the protein in this recipe.

      Really easy is also good when it comes to cooking. Anything that is too complicated takes out the fun of cooking.

      The art of cooking curries I find is using single condiments and building the curry to taste.

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