Indian · Dinner
Chicken and Spinach Lentil Curry
Boneless chicken thigh simmered with red lentils, spinach and tomato in a cumin-turmeric-ginger base, finished with garam masala. The dal is spooned over basmati rice, delivering a soft, gently spiced weeknight curry with balanced heat and a lentil-thickened, spinach-flecked sauce.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
21.4gFat
54.8gCarbs
5.8gSugar
10.2gFiber
410mgSodium
227mgChol
7.9gSat Fat
1180mgPotassium
110mgCalcium
6.8mgIron
0.7mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Rinse the red lentils under cold water until mostly clear. Cut the chicken into bite-sized pieces and roughly chop the spinach, onion, tomato, and cilantro.
2
Bloom
Melt ghee in a saucepan over medium heat, add cumin seeds, and cook 30 seconds until fragrant and darkened.
3
Saute
Add onion and cook over medium heat 4 minutes, stirring often, until softened and lightly golden at the edges.
4
Simmer
Stir in ginger-garlic paste, turmeric, ground coriander, and chili powder; cook 1 minute over medium-low heat until spices darken and raw smell fades. Add tomato and green chili, cook 3 minutes over medium heat mashing lightly until tomato breaks down. Stir in chicken pieces and coat in spice paste, cook 3 minutes over medium heat until outside turns opaque.
5
Simmer
Pour in lentils and water, season with salt, bring to boil over high heat, then reduce to low; cover and simmer 20 minutes over low heat, stirring occasionally, until lentils collapse and chicken is cooked through. Stir in spinach and garam masala, simmer uncovered 3 minutes until spinach wilts fully.
6
Plate
Spoon the dal over basmati rice in a bowl and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2/3 cup130g red lentils
- 4 cups120g fresh spinach
- 11 onion
- 11 tomato
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp red chili powder
- 1/2 tsp1/2 tsp garam masala
- 22 green chili
- 2 tbsp28g ghee
- 2 cup480ml water
- salt, to taste
- 4 tbsp16g fresh cilantro
