Curried Chicken with Red Lentils

Name: Curried Chicken with Red Lentils
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs; 2 garlic cloves, minced and divided; 1 tbsp minced ginger, from one 1" piece, divided; 3 tbsp Indian curry paste; 1 cup finely chopped yellow onion; 1 tbsp vegetable oil; 1 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp chili powder; 2 cups red lentils; 1 tsp sugar; Cilantro, for garnish; Salt and pepper to taste; 3 cups water

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This Indian-inspired curried chicken features slow-cooked boneless chicken thighs in aromatic curry paste served over creamy red lentils, delivering tender meat and spiced legumes in one comforting bowl.

🌍Indian 🏷️Curry 🏷️Chicken thighs 🏷️Red lentils 🏷️Slow cook Suvie

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Total

2h 15m

Servings

Recipe Source

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From Recette Magazine

Ingredients

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1 lb boneless skinless chicken thighs
2 garlic cloves, minced and divided
1 tbsp minced ginger, from one 1" piece, divided
3 tbsp Indian curry paste
1 cup finely chopped yellow onion
1 tbsp vegetable oil
1 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp chili powder
2 cups red lentils
1 tsp sugar
Cilantro, for garnish
Salt and pepper to taste
3 cups water

15 Ingredients

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Instructions

1
Pat chicken dry and season with 1 tsp salt. Place chicken, half the minced garlic, half the minced ginger, and Indian curry paste in a Suvie pan. Use your hands or a spoon to completely coat the chicken.
2
In a separate Suvie pan, stir together the remaining ginger and garlic, chopped yellow onion, vegetable oil, curry powder, turmeric, cumin, chili powder, and 1 tsp salt.
3
Insert pans into your Suvie and broil for 10 minutes, stirring the onion mixture halfway through. Do not fill reservoir before broiling.
4
Once the broil has finished, add the red lentils, sugar, and 3 cups water to the onions, stirring to incorporate.
5
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour.
6
After the cook, remove pans from Suvie.
7
Season the lentils to taste with salt and pepper. Divide lentils and chicken between 4 bowls, sprinkle with cilantro, and serve.

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Tips & Notes

Pro tips

Bloom the curry paste and spices in oil before adding liquids to deepen flavor and reduce raw spice taste.
Don't skip dividing the garlic and ginger — cook half at the start and stir in the remaining half at the end for layered aromatic depth.
Red lentils break down naturally into a creamy consistency; stir occasionally in the final 5 minutes to achieve the desired texture.

Substitutions

Indian curry paste → Thai red curry paste (slightly different flavor profile, adjust heat to taste)
Red lentils → yellow lentils (similar cooking time and creamy result)
Ground cumin → ground coriander (warm spice swap, use same amount)

Storage & make-ahead

Store cooled curry in an airtight container for up to 3 days in the refrigerator; reheat on the stovetop over medium heat, thinning with water or broth as needed.

Common Questions

Can I use chicken breast instead of thighs?

Chicken thighs stay moist during slow cooking; breasts tend to dry out. If using breasts, reduce cooking time by 10-15 minutes and check for doneness early.