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Dinner recipe · from the recipe book

Chicken Red Lentil Curry with Spinach

Tender chicken thigh simmers in a thick, gingery red lentil and tomato curry, finished with wilted spinach, bright lemon and a cool spoonful of yogurt.

Chicken Red Lentil Curry with Spinach

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • ¾ cup160 gRed lentils, dryrinsed
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • 1½ tbsp10 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • 14 oz400 gDiced tomatoes, canned
  • 3 cups720 gLow-sodium chicken broth
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1½ tbsp20 gLemon juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare everything first: cut the chicken thigh into 1-inch pieces, rinse the red lentils in a sieve until the water runs mostly clear, chop the onion, mince the garlic, grate the ginger, roughly chop the spinach and chop the cilantro.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion and cook, stirring, for 6 to 8 minutes until soft and golden at the edges.
  3. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, cumin and turmeric and cook for 30 seconds.
  4. Add the chicken thigh and half of the salt and stir to coat in the spices; cook for 3 to 4 minutes until the pieces are no longer pink outside.
  5. Stir in the canned tomatoes with their juice, the rinsed red lentils and the chicken broth. Bring to a boil, then lower the heat, cover partly and simmer for 20 to 25 minutes, stirring now and then so the lentils don't stick, until the lentils have broken down into a thick sauce and the chicken reaches 165°F (74°C) inside.
  6. Stir in the spinach a handful at a time and cook for 2 minutes until wilted. Stir in the lemon juice and the remaining half of the salt; add a splash of water if the curry is thicker than you like.
  7. Ladle into bowls and top each with a spoonful of the Greek yogurt and a scattering of the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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