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Coconut Chicken and Lentil Stew

Jessica T. Brown
A quick, creamy Coconut Chicken and Lentil Curry featuring tender cooked chicken, protein-packed green lentils, and a rich, aromatic coconut sauce.
This flavorful, fiber-rich curry is ideal for weeknight dinners or meal prep, garnished with fresh coriander for a bright finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Fusion, Indian-inspired,
Servings 4

Equipment

  • 1 deep frying pan or medium saucepan
  • 1 mini food processor or blender
  • 1 cutting board
  • 1 Chef’s Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients
  

For the Curry Paste:

  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 green chillies deseeded and chopped
  • 1 tsp chilli powder mild
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp turmeric
  • 2 tbsp tomato paste
  • ½ cup water

For the Curry:

  • 1 cup 190 g dried green lentils, rinsed
  • 3 cups 720 ml water
  • 1 tsp salt
  • 2 cups 250 g cooked chicken, diced
  • 1 cup 240 ml coconut milk
  • Cooking oil spray e.g., avocado oil
  • Fresh coriander for garnish

Instructions
 

  • Prepare and Measure Ingredients: Begin by gathering and preparing all ingredients. Dice 1 large onion finely and mince 3 garlic cloves.
    Grate 1 tablespoon of fresh ginger and chop 2 deseeded green chillies into small pieces.
    Rinse 1 cup (190 g) of green lentils under cold water until the water runs clear.
    Dice 2 cups (250 g) of cooked chicken into bite-sized pieces.
    Measure ½ cup water, 1 cup (240 ml) coconut milk, and all spices so everything is ready to go.
    Prepping ahead ensures smooth, stress-free cooking.
  • Heat Oil and Sauté Aromatics: Spray a deep frying pan or medium saucepan with cooking oil (such as avocado oil) and heat over medium-high heat.
    Add the diced onions and cook for 2–3 minutes, stirring occasionally until softened.
    If the onions begin to stick or brown too quickly, add a splash of water to prevent burning.
    Then add minced garlic, grated ginger, and chopped green chillies, stirring constantly for 1 minute until fragrant.
    This step infuses the base with rich, aromatic flavors.
  • Toast and Combine Spices: Sprinkle in 1 teaspoon of mild chilli powder, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, and 1 ½ teaspoons of turmeric.
    Continue to cook for another minute while stirring, allowing the spices to bloom in the heat and release their oils.
    This builds a deep, complex flavor that forms the heart of the curry.
  • Blend the Curry Paste: Transfer the sautéed onion-spice mixture into a mini food processor or blender.
    Add 2 tablespoons of tomato paste and ½ cup of water, then blend until smooth.
    The resulting paste should be thick and cohesive, with a vibrant color and aromatic fragrance.
    Return this paste to the pan and stir to combine with the lentils and water.
  • Cook Lentils Until Tender: Add the rinsed lentils and 3 cups (720 ml) of water to the pan along with 1 teaspoon of salt.
    Bring the mixture to a gentle boil over medium-high heat.
    Once boiling, reduce the heat to maintain a simmer and cook uncovered for approximately 30 minutes.
    Stir occasionally to prevent the lentils from sticking to the bottom of the pan. If the lentils absorb too much liquid and become too thick,
    add small amounts of water to achieve a creamy consistency.
  • Add Chicken and Coconut Milk: When the lentils are tender and almost creamy, stir in 2 cups of diced cooked chicken and 1 cup (240 ml) of coconut milk.
    Reduce the heat to medium-low and simmer for another 5–10 minutes, stirring occasionally.
    This step warms the chicken through and allows the coconut milk to meld with the lentils and spices, creating a rich, creamy curry without being heavy.
  • Season and Taste: Taste the curry carefully and adjust seasoning as needed with additional salt or a pinch of black pepper.
    The flavors should be well-balanced with a subtle heat from the chillies, aromatic warmth from the spices, and a gentle sweetness from the coconut milk.
  • Garnish and Serve: Transfer the curry to serving bowls and sprinkle generously with fresh coriander.
    Serve alongside steamed rice, naan, or your choice of side dishes.
    The dish is best enjoyed hot, offering a comforting, protein- and fiber-rich meal that is both creamy and fragrant.

Notes

  • Use leftover cooked chicken for faster preparation; fresh cooked chicken can also be added.
  • Rinse lentils thoroughly to remove any dust and ensure even cooking.
  • Adjust green chillies or chilli powder according to your preferred heat level.
  • Use mild or medium spices for a balanced flavor, avoiding overpowering heat.
  • Stir occasionally while simmering lentils to prevent sticking and ensure creamy consistency.
  • Coconut milk adds natural creaminess; full-fat or light versions work depending on preference.
  • Tomato paste enhances depth and richness in the curry base.
  • Fresh coriander garnish adds brightness and color to the finished dish.
  • Serve immediately for the best texture; lentils absorb liquid if left too long.
  • This curry can be paired with rice, naan, or steamed vegetables for a complete meal.