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You are here: Home / Food / A Delicious Red Lentil and Chicken Curry

Food, Recipes, Taste

A Delicious Red Lentil and Chicken Curry

This delicious Red Lentil and Chicken Curry is a recipe my daughter, Ally, has been making and the best part is, it is a one-pot-wonder! The recipe was initially introduced to us by my brother and sister-in-law, who live in the UK. We have modified the cooking method to make it even easier to prepare. Most of the time spent is in the prep and stirring, once the ingredients have been combined. 

Red Lentil and Chicken Curry

Red Lentil and Chicken Curry

If you do not have a natural affinity for cooking, then this easy dinner recipe, is perfect for you. As I mentioned, this is a recipe my daughter Ally Rossiter has adapted slightly from the original. It is not overly spicy, which is great if you cannot handle hot food. However, if you do prefer a bit of heat, just add fresh chilli or chilli powder.

Ingredients

1 Tbsp Coconut Oil

1 Medium Onion Chopped

2 Cloves Garlic Crushed

1 to 2 Tbsp Medium Curry Powder

2 tsp Turmeric

500ml Chicken Stock

1 Tin Tomato Paste

250 ml Coconut Cream

8 Skinless, Boneless Chicken Breasts Cubed

250g Split Red Lentils

1 Cup Rosa or Cherry Tomatoes Quartered

1 Cup Coriander Chopped

Method

This easy recipe is a one-pot-wonder, making it perfect for a quick mid-week meal!

Chop the onion, crush the garlic cloves and cube the chicken breasts. Place one tablespoon of coconut oil in a pot or heavy-based pan; I use my round Le Creuset Casserole. Over medium heat, saute the onions and garlic. If you would like a bit more spice, add chopped chilli or a teaspoon of chilli powder. Once the onions are translucent, add the curry powder and turmeric, stirring continually. Note: we use the Medium Curry from Woolworths

Next add the chicken stock, tomato paste, coriander, and red lentils; stir to combine. Cook for a few minutes stirring often, then add the coconut cream, chicken breasts and quartered tomatoes. Simmer over low heat for approximately 25 minutes, stirring frequently.

Taste along the way and adjust the seasoning as desired. You may need to adjust the cooking time depending on how you like the lentils to be cooked. We prefer them slightly al dente but that is a personal choice. Once the lentils are cooked and the sauce has thickened, remove from the heat and serve with crispy rotis. For a gluten-free meal exclude the rotis. Before serving, sprinkle with coriander and a few fresh tomatoes.

Wine Pairing

Red Lentil and Chicken Curry

Something to remember when pairing food and wine is that the weight of the wine should match the richness or intensity of the dish. I would recommend serving this dish with a Chenin Blanc, Chardonnay or lightly wooded Sauvignon Blanc.

I paired the Red Lentil and Chicken Curry with Kat met die Houtbeen from Hermauspietersfontein Wines. Kat met die Houtbeen is a wood matured Sauvignon Blanc wine, with a splash of Semillon. If you prefer red wine, serve the curry with a glass or two of Backsberg Pinotage. If wine is not your thing then I recommend a craft beer; my beer of choice would be a pale ale.

Images: ©2010 – 2018 Inspired Living and Fiona Rossiter. {Please do not use any images featured on this website without written consent of the copyright holder and owner}

Disclosure

Disclosure Ranking 1: No compensation was received for writing this post. We have no material connection to the brands, products, or services mentioned in this post. All information provided, including prices, are deemed correct at time of publishing. These are, however, subject to change at the establishment’s discretion. Please note that all opinions, content, and images are the property of Inspired Living or Fiona Rossiter unless otherwise stated. To see more, read the full PR & Disclosure Policy below.

Summary
recipe image
Recipe Name
Red Lentil and Chicken Curry
Fiona Rossiter
Published On
2018-03-26
Preparation Time
20M
Cook Time
35M
Total Time
55M
Average Rating
4.51star1star1star1star1star Based on 4 Review(s)

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Disclaimer

Inspired Living and Fiona Rossiter have no material connection to the brands, products, or services mentioned in this post. All opinions, content, as well as images, are the property of Inspired Living or Fiona Rossiter unless otherwise stated. For more details please read the full PR & Disclosure Policy below.

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About Fiona Rossiter

Hi, I am a Travel & Lifestyle content creator and photographer from beautiful Cape Town, in South Africa. I love being creative and almost never shy away from an adventure. I am a keen home cook, avid interior decorator, passionate photographer and I love drinking good wine. Inspired Living is a Travel & Lifestyle blog featuring Travel, Food & Wine, Decor & Fashion.

Comments

  1. Natalia says

    at

    Unfortunately I’m not one of the most talented cooks out there, having said that – this recipe was a breeze. It was easy to prepare and delicious!

    Reply
    • Fiona Rossiter says

      at

      Hi Natalia, I am so glad you found it both easy and delicious! 🙂

      Reply
  2. Jacqueline Myburgh says

    at

    Made this for dinner last night, went down a treat! Thank You!

    Reply
    • Fiona Rossiter says

      at

      Ah, awesome so glad you made it and it was a success! 🙂

      Reply
  3. Bella says

    at

    What size can of tomato paste should be used?

    Reply
    • Fiona Rossiter says

      at

      Hi Bella, I usually add 70g tomato paste, which is a small can. I generally add a bit more to taste if it needs more tomato flavour. You can also use tomato puree and then I would add 100g. Hope that helps. Kind regards Fiona

      Reply

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Meet Fiona Rossiter

Hi, I am Fiona Rossiter, from Cape Town, the writer and photographer behind Inspired Living SA Blog. If you love good Food and Wine, reading amazing Travel Adventures, keeping Fit and Healthy, as well following Decor Trends – then Inspired Living SA is just the place for you! Read More…

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