Indian Chicken Lentil Curry
Tender chicken thighs and lentils simmered with tomato, spinach, and garam masala for a hearty, protein-rich lunch.
- Calories
- 610
- Protein
- 43g
- Carbs
- 63g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 50 min total
- chicken thighspatted dry20 oz
- lentils1 cup
- diced tomatoes1 can
- frozen spinach6 oz
- yellow oniondiced1
- garlicminced2 clove
- olive oil4 tsp
- garam masala2 tsp
- ground cumin1 tsp
- chicken broth2 cup
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion and mince the garlic. Do not rinse the chicken. Wash the cutting board, knife, and your hands with soap and water before touching other ingredients.
- 2Pat the chicken dry, then season it with the salt and pepper. Heat the oil in a deep skillet over medium-high heat. Brown the chicken for 3-4 minutes per side, until golden on the outside, then transfer it to a plate.
- 3Lower the heat to medium. Add the onion and a pinch of salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic, garam masala, and cumin, and stir for 30-60 seconds, until fragrant.
- 4Stir in the lentils, diced tomatoes, and broth. Return the chicken and its juices to the skillet. Cover and simmer for 20-25 minutes, until the lentils are tender and the chicken reaches 165°F (74°C) at the thickest part.
- 5Stir in the spinach and cook for 2-3 minutes, until hot and wilted. Taste and adjust the seasoning, then serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.