Mild Chicken & Lentil Curry

I have made this recipe on a regular basis, it is a mild curry but has a lovely flavour, you could easily use a hotter curry powder and more chilli if that’s what you prefer. The lentils cook down and thicken the sauce beautifully.

The sauce can handle a few extra chicken thighs so I usually cook 10-12 at a time which makes for delicious leftovers and a curries flavour develops overnight to that’s some tasty leftovers, or shred the chicken and use it as a pie or toastie filling.

Mild Chicken & Lentil Curry

A mild chicken curry

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 Small Onion, small dice
• 1/4 Red Capsicum, small dice
• 1 Tbsp Olive oil
• 1 tsp Garlic, crushed
• 1 tsp Ginger, fresh finely chopped
• 1/2 Mild Chilli, finely chopped
• 1/2 Sweet Potato, diced small
• 1/2 Cup Red Lentils
• 2 tsp Mild Curry Powder I use Hoyts
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 2 Cups Vegetable Stock
• 8 Chicken Thighs, Skin off
• 200 gm Baby Spinach, shredded
• 1 Tbsp Coriander leaves, chopped Optional

Instructions

 

• In a large pan fry off onion, capsicum, sweet potato, garlic, ginger and chilli gently in oil until vegetables soften.
• Add the remaining spices, lentils and stock, bring to the boil, cover, lower heat and simmer 10 minutes, stirring often.
  
• Add the spinach, stir and then place the chicken thighs in the sauce, cover and simmer gently for 20 minutes.
  
• Turn the chicken over and continue cooking for 30-40 minutes or until the chicken is cooked through.
  
• Stir in the coriander if using, and serve with steamed rice.
  

Keyword Chicken, Curry, lentils, Mild Curry