One Pan Chicken and Lentil Curry… packed to the brim with flavour and so simple to make. Serve it up with rice or your favourite naan bread and you’ve got a delicious and nutritious meal ready to go. Crispy chicken skin really makes this dish extra special and adds tonnes of flavour.
Lentils and chicken pair together perfectly, providing a protein rich and incredibly flavourful dish.
This one pot meal freezes well and is a great option for meal prep! Despite coming together in just one dish and in only 40 minutes, this can act as a whole meal in itself if you don’t fancy adding anything else to the side.
How to make One Pan Chicken & Lentil Curry
What you’ll need:
- Skin on chicken breasts
- Oil for cooking
- Red split lentils
- Onion
- Garlic
- Chilli flakes
- Tin chopped tomatoes
- Chicken stock
- Curry powder
- Coriander (fresh) (optional)
- Lime juice (optional)
How to:
- Start with browning the skin on your chicken in the pan alone, about 5 minutes – be sure to leave it undisturbed to get the best crispy skin
- Remove chicken from frying pan and set aside
- In the same pan, saute onion and garlic until translucent – a few minutes
- Then add your curry powder and chilli flakes, stir and warm through until fragrant
- Add 100ml of stock to the pan to deglaze and release flavour
- Pour lentils into pan, stirring well until coated
- Add chopped tomatoes and chicken stock and stir well
- Allow lentils to cook for 10 minutes, stirring occasionally
- Replace chicken breast in pan, nestled amongst the lentils skin side up
- Reduce heat to a simmer, allowing the lentils and chicken to cook for a further 20 minutes
- Once cooked through, stir through freshly chopped coriander and serve with a wedge of lime
Notes:
If you want the delicious crispy skin, make sure to cook your chicken first – leave it undisturbed for 5 minutes or so to get a really good colour.
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One Pan Chicken and Lentil Curry
Ingredients
- 4 chicken breasts skin on
- 1 tbsp oil use your favourite cooking oil
- 100 g red split lentils
- 1 onion
- 3 cloves garlic
- 1 tsp chilli flakes
- 1 400g tin chopped tomatoes
- 600 ml chicken stock
- 1 tbsp curry powder find the best quality you can
- handful fresh coriander optional
- lime juice optional
Instructions
- Heat oil in a frying pan on high
- Place chicken skin side down, browning for about 5 minutes until golden
- Turn chicken, allow to colour on non-skin side for about 2 minutes
- Remove chicken from frying pan and set aside
- In the same pan, saute onion and garlic until translucent – a few minutes
- Add curry powder and chilli flakes, stir and warm through until fragrant
- Add 100ml of stock to the pan to deglaze and release flavour
- Pour lentils into pan, stirring well until coated
- Add chopped tomatoes, stir
- The rest of your stock should be added next, stirring well
- Allow lentils to cook for 10 minutes, stirring occasionally
- Replace chicken breast in pan, nestled amongst the lentils skin side up
- Reduce heat to a simmer, allowing the lentils and chicken to cook for a further 20 minutes
- Once cooked through, stir through freshly chopped coriander and serve with a wedge of lime
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