Chicken and Lentil Curry with Cucumber Yogurt

Experience the perfect balance of bold spices and cooling freshness with this Chicken and Lentil Curry with Cucumber Yogurt. Tender chicken thighs and hearty brown lentils are simmered in a rich, spiced coconut-tomato sauce infused with aromatic garlic, ginger, and warming curry powder, turmeric, and cumin. The vibrant flavors are complemented by a refreshing cucumber yogurt topping, made with grated cucumber, tangy Greek yogurt, and a hint of lemon juice. This comforting yet wholesome dish is ready in just an hour, making it ideal for busy weeknights or a flavorful weekend meal. Serve it with fluffy basmati rice or warm naan bread for an authentic and satisfying experience. Perfect for curry lovers and packed with protein, this recipe is your go-to for a deliciously hearty meal that brings vibrant Indian-inspired flavors to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 200 g Brown lentils
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh ginger (grated)
• 400 g Canned diced tomatoes
• 400 ml Coconut milk
• 2 tbsp Vegetable oil
• 1.5 tbsp Curry powder
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Red chili flakes
• 500 ml Chicken stock or water
• 2 tbsp Fresh cilantro (chopped, for garnish)
• 1 small Cucumber (grated)
• 200 g Plain Greek yogurt
• 1 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Wash the lentils thoroughly and soak them in water for about 20 minutes while you prepare the other ingredients.

Step 2

Heat the vegetable oil in a large pot over medium heat.

Step 3

Add the chopped onions and sauté for 5-7 minutes until they are softened and golden brown.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 5

Add the curry powder, ground turmeric, ground cumin, ground coriander, and red chili flakes. Stir for 1-2 minutes to toast the spices.

Step 6

Add the chicken thighs to the pot and cook for 4-5 minutes, stirring occasionally, until they are lightly browned on all sides.

Step 7

Drain the soaked lentils and add them to the pot along with the canned diced tomatoes, coconut milk, and chicken stock.

Step 8

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked through.

Step 9

While the curry is simmering, prepare the cucumber yogurt. In a small bowl, combine the grated cucumber, plain Greek yogurt, lemon juice, a pinch of salt, and black pepper. Mix well and refrigerate until ready to serve.

Step 10

Once the curry is cooked, season to taste with salt and pepper. If needed, add a little more chicken stock or water to adjust the consistency.

Step 11

Garnish the curry with chopped fresh cilantro.

Step 12

Serve the chicken and lentil curry hot with a dollop of cucumber yogurt, alongside steamed rice or naan bread.

Nutrition Facts

Serving size	(2605.0g)

Amount per serving	% Daily Value*
Calories	2118.6

Total Fat 101.3g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 20.4g
Cholesterol 573mg	0%
Sodium 8320.5mg	0%
Total Carbohydrate 125.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 60.8g
Protein 178.8g	0%

Vitamin D 0IU	0%
Calcium 599.2mg	0%
Iron 25.3mg	0%
Potassium 4106.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 33.6%

Carbs: 23.6%