Imagine tender chicken and hearty lentils simmered in a velvety coconut-tomato sauce, infused with ginger, garlic, and warm curry spices.

Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

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• 1.5 lbs (700g) boneless chicken thighs or breast, cubed
• 1 cup (200g) dried brown or green lentils, rinsed
• 1 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 green chilies, finely chopped (optional)
• 1.5 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional)
• 1 (14 oz/400ml) can full-fat coconut milk
• 1 (14 oz/400g) can diced tomatoes
• 2 cups (480ml) chicken or vegetable broth
• 1 tsp salt
• 2 cups fresh spinach or kale
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté Aromatics:
   Heat oil in a large pot over medium heat. Add onion and cook until soft (5 minutes). Stir in garlic, ginger, and chilies; cook 1 minute.
2. Toast Spices:
   Add curry powder, turmeric, cumin, coriander, and cayenne. Stir 1 minute until fragrant.
3. Brown Chicken:
   Add chicken and salt; cook 5–6 minutes until lightly browned.
4. Simmer Curry:
   Pour in coconut milk, tomatoes, broth, and lentils. Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes until lentils are tender.
5. Finish:
   Stir in spinach until wilted (2 minutes). Add lime juice. Adjust salt to taste.
6. Serve:
   Garnish with cilantro. Serve with rice or naan.