Curried Lentils with Chicken

By Julie N – Toronto, ON
Curried Lentils with Chicken
  • Prep Time: 10
  • Total Time: 45
  • Servings: 4

About this Recipe

This is a delicious and hearty meal. Substitutions for the meat can easily be made for the meat. It can be served over rice or a bed of steamed cauliflower.


1 Medium Onion
2 Cloves of Garlic
1 inch piece of ginger
.5 cups red lentils
.34 cups dried currants (or raisins)
3 tbsp vegetable oil
1 cup or more of stock
.5 lb chicken
.5 tsp cumin seeds
1 tbsp curry powder
.5 tsp salt
1 pinch of cayenne
3 tbsp fresh cilantro
1 cup fresh spinach
plain yogurt


Mince onion, garlic, and peeled ginger. Rinse and drain lentils. In a saucepan, cook onion and garlic in 1 tbsp oil over medium heat, stirring until golden. Add ginger and cook, stirring 1 min. Add lentils and stock and gently boil, uncovered for 15 mins. Add currants and more stock if needed for another 5 mins of boiling. While lentils boil, cut chicken into 1/2" cubes. In small skillet, heat remaining 2 tbsp of oil over moderate heat until hot (but not smoking) and cook cumin seeds, stirring until a shade darker. about 1 min. Add some of the curry/cayenne and stir into oil. Fry chicken in oil. Put the rest of the curry and cayenne into lentils. Also fold in spinach and chicken and let stand 5 mins. Stir in cilantro. Salt to taste. Serve over rice with yogurt on the side.

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