Chicken and lentil curry

Chicken and lentil curry
Preparation time
20 mins
Cooking time
35 mins
4 people

A great recipe for using up leftover chicken and storecupboard essentials. This high-protein chicken dhansak curry with lentils is the perfect weekday supper to warm you up.

With a GI of 50, this meal is high protein, low GI and provides 457 kcal per portion.


Chicken and lentil curry



  • 1 tsp ground cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp rapeseed oil
  • 4 onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3 cm fresh ginger, finely chopped
  • 13 green chillies, split open
  • 400g chicken breast, cut into bite-sized pieces
  • 1/2 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • juice of 1 lemon
  • 1 x 400g tin chopped tomatoes
  • 150g red lentils


  1. Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.
  2. Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
  3. Add the chili powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
  4. Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
  5. Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.

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