A Delicious Red Lentil and Chicken Curry

This delicious Red Lentil and Chicken Curry is a recipe my daughter, Ally, has been making and the best part is, it is a one-pot-wonder! The recipe was initially introduced to us by my brother and sister-in-law, who live in the UK. We have modified the cooking method to make it even easier to prepare. Most of the time spent is in the prep and stirring, once the ingredients have been combined. 

Red Lentil and Chicken Curry

If you do not have a natural affinity for cooking, then this easy dinner recipe, is perfect for you. As I mentioned, this is a recipe my daughter Ally Rossiter has adapted slightly from the original. It is not overly spicy, which is great if you cannot handle hot food. However, if you do prefer a bit of heat, just add fresh chilli or chilli powder.

Ingredients

1 Tbsp Coconut Oil

1 Medium Onion Chopped

2 Cloves Garlic Crushed

1 to 2 Tbsp Medium Curry Powder

2 tsp Turmeric

500ml Chicken Stock

1 Tin Tomato Paste

250 ml Coconut Cream

8 Skinless, Boneless Chicken Breasts Cubed

250g Split Red Lentils

1 Cup Rosa or Cherry Tomatoes Quartered

1 Cup Coriander Chopped

Method

This easy recipe is a one-pot-wonder, making it perfect for a quick mid-week meal!

Chop the onion, crush the garlic cloves and cube the chicken breasts. Place one tablespoon of coconut oil in a pot or heavy-based pan; I use my round Le Creuset Casserole. Over medium heat, saute the onions and garlic. If you would like a bit more spice, add chopped chilli or a teaspoon of chilli powder. Once the onions are translucent, add the curry powder and turmeric, stirring continually. Note: we use the Medium Curry from Woolworths

Next add the chicken stock, tomato paste, coriander, and red lentils; stir to combine. Cook for a few minutes stirring often, then add the coconut cream, chicken breasts and quartered tomatoes. Simmer over low heat for approximately 25 minutes, stirring frequently.

Taste along the way and adjust the seasoning as desired. You may need to adjust the cooking time depending on how you like the lentils to be cooked. We prefer them slightly al dente but that is a personal choice. Once the lentils are cooked and the sauce has thickened, remove from the heat and serve with crispy rotis. For a gluten-free meal exclude the rotis. Before serving, sprinkle with coriander and a few fresh tomatoes.

Wine Pairing

Something to remember when pairing food and wine is that the weight of the wine should match the richness or intensity of the dish. I would recommend serving this dish with a Chenin Blanc, Chardonnay or lightly wooded Sauvignon Blanc.

I paired the Red Lentil and Chicken Curry with Kat met die Houtbeen from Hermauspietersfontein Wines. Kat met die Houtbeen is a wood matured Sauvignon Blanc wine, with a splash of Semillon. If you prefer red wine, serve the curry with a glass or two of Backsberg Pinotage. If wine is not your thing then I recommend a craft beer; my beer of choice would be a pale ale.

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