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Dinner recipe · from the recipe book

Chicken Thigh Red Lentil Curry with Coconut

Tender chunks of browned chicken thigh in a creamy, gingery coconut-red lentil sauce studded with sweet potato, peas and spinach, finished with lime and cilantro.

Chicken Thigh Red Lentil Curry with Coconut

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • ¾ cup160 gRed lentils, dryrinsed
  • 1 cup200 gCoconut milk, cannedstirred
  • 3 cups720 gLow-sodium chicken broth
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 cup134 gGreen peas, frozen
  • 4 cups loosely packed120 gBaby spinach
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp32 gTomato paste
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp10 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: cut the chicken thigh, peel and cube the sweet potato, chop the onion, mince the garlic, grate the ginger, rinse the red lentils and chop the cilantro.
  2. Season the chicken thigh with half the salt and the black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown the chicken thigh in one layer, 5 to 6 minutes, turning once; it need not be cooked through. Move it to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion until soft and golden, about 6 minutes.
  5. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and turmeric for 30 seconds until fragrant.
  6. Stir in the tomato paste and cook 1 minute, then pour in the chicken broth, scraping up the browned bits.
  7. Add the red lentils, sweet potato, browned chicken thigh with its juices and the remaining half of the salt. Bring to a boil, cover partly and simmer on low for 20 to 25 minutes, stirring now and then, until the lentils break down and the sweet potato is tender. The chicken should reach 165°F (74°C).
  8. Stir in the coconut milk and peas and simmer 3 minutes, then fold in the spinach until just wilted.
  9. Take the pot off the heat and stir in the lime juice. Serve topped with the cilantro.

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

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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