Chicken & Lentil Curry

By Lee Jackson ↣ Published on: August 24, 2020

This Chicken & Lentil Curry is rich, creamy and full of comforting Indian flavours. A smooth aromatic sauce clings to tender pieces of chicken, while the lentils add body and nuttiness for a hearty, satisfying meal.

This is one of my favourite lentil-based recipes. I adore lentils and beans for their texture, nutrition and versatility—they enrich a sauce and lend a nutty depth that pairs wonderfully with chicken.

When cooked Indian-style, the lentils meld with spices and chicken to create a fragrant, comforting curry that’s not overly spicy but full of character.

Using two kinds of lentils gives the dish a pleasing contrast: moong dal breaks down to make the sauce silky, while chana dal keeps a little bite for texture.

What’s Ahead?

What is Dal?

Dal refers to pulses or split lentils and is central to many Indian dishes. Prepared in countless regional styles, dal can be cooked until it breaks down into a creamy sauce or left with individual grains for texture. Many dal dishes are vegetarian, but lentils are also used with meat in classics like dhansak.

Why it works?

Hearty and nutritious: Lentils add plant protein, fiber and nutrients while making the sauce satisfyingly thick. Combined with chicken, this one-pot curry is filling, economical and full of flavour.

Stuff You’ll Need

The ingredients are straightforward and easy to find. Key items that shape the curry’s texture and flavour:

• Chicken thighs — stay juicy and tender in curries; prefer over breast meat.
• Lentils — a mix of moong dal (or red lentils) for creaminess and chana dal for texture and colour.
• Onion & garlic — form the flavour base.
• Spices — whole seeds (mustard, cumin, fenugreek), peppercorns, bay leaf and cinnamon, plus turmeric and chilli powder for colour and warmth.
• Coconut milk — adds the final luxurious creaminess to the sauce; optional if you prefer a lighter version.

Step by Step

The method is simple and forgiving. Main stages:

1. Step 1 – Heat oil and fry the whole spices to release their aroma.
2. Step 2 – Add chopped onion and fry gently until soft and slightly golden.
3. Step 3 – Stir in garlic and cook briefly.
4. Step 4 – Add the chicken and ground spices, season with salt, and brown lightly.
5. Step 5 – Rinse the lentils, add them to the pan, pour in coconut milk and extra water, then bring to a simmer.
6. Step 6 – Simmer gently for about 45 minutes until the chana dal is tender but still has some texture; the moong dal will break down to form a creamy sauce.

Pro Tips

• Alternative dals: If you don’t have moong dal, masoor (red lentils), toor or split urad work well to create a creamy texture.
• Best chicken cut: Thighs or drumsticks give moist, flavourful results. Breast can dry out in long simmering.
• Lighter option: Replace coconut milk with water for a lower-fat version; the lentils still make the curry creamy.

Serving Suggestions

Serve with fluffy basmati rice or Indian breads like chapati, roti or naan. I usually keep garnishes minimal — chopped tomato and a little cilantro work well.

Storage

• Fridge: Store in airtight containers for up to a week.
• Freezer: Keeps well for 3+ months. When reheating, add a splash of water if needed as lentils absorb liquid. Reheat until piping hot.

Ready to get cooking?

If you love lentils, this curry is a must-try. It freezes brilliantly, so consider making a double batch for easy meal prep.

It’s a dependable, delicious dish to add to your regular rotation. Enjoy!

More Indian recipes

If you enjoyed this curry, try other Indian favourites from the site, including dals, rich meat curries and spice blends.

• Rajma Chawal (Kidney Bean Curry)
• Spinach Dal (Dal Palak)
• Pakistani Chicken Lahori
• Parippu Curry – Kerala Style Dal
• Punjabi Shahi Daal
• Instant Pot Dal Makhani
• Red Moong Dal Curry
• Mughlai Chicken
• Saag Gosht (Lamb & Spinach Curry)
• Akuri (Parsi Eggs)
• Madras Curry Powder
• Lamb Madras Curry

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Any Questions? (FAQ)

Have a question about chicken and lentils? Leave a comment.