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

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Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Ingredients Method

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

Method

 

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