A cozy, creamy one-pot curry with tender lentils, juicy chicken, and sweet peas simmered in coconut milk and warm spices.
Chicken & Lentil Curry with Peas is a creamy one-pot meal where tender brown lentils and juicy chicken simmer in a coconut-milk spiced sauce. It’s ideal when you want cozy, restaurant-style flavor with minimal effort—just let the pot do the work and finish with peas and lemon for brightness.
Active 15 minPassive 55 minTotal 1 hr 10 minServes 4
Ingredients
1 tbsp neutral oil
1 small yellow onion, diced
1 tbsp fresh ginger, grated
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 to 2 garam masala
1 to 1 chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups brown lentils, rinsed
4 cups chicken broth
1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 cup frozen peas
1 can coconut milk, shake well
2 tbsp lemon juice
2 tbsp cilantro, chopped
Instructions
Heat oil in a large heavy pot over medium heat. Add onion with a pinch of salt and cook 5–7 minutes until softened and lightly golden. Add ginger and garlic and cook 30 seconds.
Stir in tomato paste, cumin, coriander, turmeric, garam masala, chili powder, black pepper, and remaining salt. Cook 1–2 minutes, stirring constantly, until fragrant and brick-red.
Add lentils and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook 30–40 minutes, stirring occasionally, until lentils are tender. If it gets too thick before lentils are done, add a splash of broth/water.
Add chicken pieces and simmer uncovered (or partially covered) 10–15 minutes until cooked through.
Stir in coconut milk and peas. Simmer 3–5 minutes until peas are hot and the curry is creamy. Turn off heat and stir in lemon juice. Taste and adjust salt and garam masala.
Top with cilantro if using. Serve with rice, naan, or warm flatbread.
dinnerchickenindian-inspired
Chef's Notes
Chef’s tips: To keep lentils creamy, stir more often during the last 10 minutes—some lentils will naturally break down and thicken the curry. If you want it extra silky, mash a few lentils against the side of the pot before adding coconut milk. Swap in chicken breasts if you like; cut into bite-size pieces so they cook through at the same pace.
Plating & Presentation
Ladle the curry into warm bowls, making sure each serving has plenty of chicken and lentils. Finish with a small scatter of chopped cilantro on top and serve alongside a scoop of rice or a torn piece of naan for dipping.
Frequently asked questions
Can I use red lentils instead of brown lentils?
Yes, but red lentils cook much faster—start checking around 15–20 minutes. You may also need a splash more broth since red lentils break down and thicken the curry quickly.
How do I keep the curry from getting too thick before the lentils are tender?
Brown lentils absorb liquid as they cook, so if it thickens early, add broth or water a splash at a time. Aim for a loose simmer so the lentils can finish soft without scorching.
What’s the best chicken cut for this curry?
Boneless skinless chicken thighs are best because they stay tender after simmering. If using chicken breast, reduce the simmer time after adding chicken to avoid dryness (check at ~8–12 minutes).
Can I make this ahead and reheat without ruining the texture?
Yes—cool, refrigerate, and reheat gently with a splash of broth or water. Peas can soften too much if reheated aggressively, so warm just until hot and creamy.
How do I know the chicken is cooked through?
Chicken thighs are done when they’re no longer pink and reach about 190–200°F (88–93°C). Since they simmer uncovered briefly, avoid overcooking once the curry is hot and bubbling.
Compagnon
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