Creamy chicken and lentil curry

I love lentils and I’m always thinking of different ways to cook with them. From plain lentils with olive oil, vinegar and a squeeze of lemon, to lentil bolognese- they are so versatile.

brown and red lentils


  • 200g lentils (green and red)
  • 2 chicken breasts
  • 1 medium white onion
  • Tsp olive oil
  • Salt and pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tin tomatoes
  • 1 tin coconut milk
  • Chilli powder
  • Garlic powder
  • 1 tbsp medium curry powder
  • 1 tbsp tandoori powder
  • 2 bay leaves
  • Boil the lentils until tender and drain, this should take about 15 mins. You’ll finish cooking them later
  • Chop the chicken and dice the onion
  • Add to a pot with olive oil, salt, pepper, ground cumin and coriander until the chicken has browned
  • Next, mix in the lentils
  • Add the tinned tomatoes, coconut milk, chilli, garlic, curry and tandoori powders, and bay leaves
  • Simmer for 30 minutes on a low heat until thick and creamy

Serve on its own, with rice, or on a jacket potato. If you fancy having soup, just add water-depending on how thick you want it-and blend.

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