Best 3 Chicken Lentil Potato Curry Recipes
Craving a hearty, flavorful meal that's packed with protein, vegetables, and spices? Look no further than this delightful Chicken Lentil Potato Curry recipe. This dish is a symphony of flavors, combining succulent chicken, tender lentils, soft potatoes, and a rich, aromatic curry sauce. It's not just one recipe, but a collection of culinary experiences, each offering its own unique twist on this classic dish. From the traditional Indian-style curry to a Moroccan-inspired tagine, and even a creamy coconut curry variation, this article presents a diverse range of recipes that will tantalize your taste buds and transport you on a culinary journey.
**Indian-Style Chicken Lentil Potato Curry:**
This classic recipe is a staple in many Indian households. It features tender chicken, lentils, and potatoes simmered in a flavorful curry sauce made with aromatic spices like cumin, coriander, turmeric, and garam masala. The result is a hearty and comforting dish that's perfect for a cozy dinner or a special occasion.
**Moroccan-Inspired Chicken Lentil Potato Tagine:**
This North African-inspired variation adds a touch of Moroccan flair to the traditional curry. Chicken, lentils, and potatoes are cooked in a fragrant tagine sauce made with preserved lemons, olives, and a blend of Moroccan spices. The result is a tangy, savory dish with a unique depth of flavor.
**Creamy Coconut Chicken Lentil Potato Curry:**
For those who love creamy curries, this recipe is a must-try. It features tender chicken, lentils, and potatoes simmered in a luscious coconut milk-based curry sauce. The addition of coconut milk adds a rich, velvety texture and a touch of sweetness that balances the spice perfectly.
**Slow Cooker Chicken Lentil Potato Curry:**
For those short on time, this slow cooker version is a lifesaver. Simply throw all the ingredients into your slow cooker, set it on low, and let it simmer away all day. The result is a tender and flavorful curry that's perfect for busy weeknights or lazy weekends.
**Vegan Chicken Lentil Potato Curry:**
For those following a plant-based diet, this vegan version of the curry is a delicious and satisfying option. Meatless chicken is used instead of traditional chicken, and the curry sauce is made with vegetable broth and coconut milk. The result is a hearty and flavorful curry that's perfect for vegans and vegetarians alike.
LENTIL CHICKEN CURRY
This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
ONE-POT LENTIL CHICKEN
This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
CURRY LENTILS WITH CHICKEN
This is an anitajoye original and it is delish! It's great crockpot dish. Start it in the morning and it will be ready for dinner. You can serve it over Basmatti rice, or eat alone as a soup
Provided by WonderMima
Categories Curries
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
- Leave to cook overnight or start in the morning for dinner.
- Taste to season with salt and pepper and add fresh cilantro.
- stir and enjoy.
- Can be eaten alone or with rice.
- Can be cooked on the stove top as well, but the crockpot is easiest.
- Soooo yummy.
Nutrition Facts : Calories 190.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 31.1, Sodium 457.6, Carbohydrate 19.5, Fiber 6.8, Sugar 4, Protein 17.3
Tips:
- For a richer flavor, use full-fat coconut milk instead of low-fat or skim milk.
- To make the curry spicier, add more chili powder or cayenne pepper.
- If you don't have curry powder, you can substitute garam masala or a blend of cumin, coriander, and turmeric.
- For a thicker curry, add more lentils or potatoes.
- Serve the curry with rice, naan, or roti.
Conclusion:
This chicken lentil potato curry is a hearty, flavorful, and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, thick or thin, this curry is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make curry, give this recipe a try.
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