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Lentil Chicken Curry

Lentil Chicken Curry
Lentil Chicken Curry
This healthy recipe comes from NDSU Extension Service.


1 lb. chicken, cubed
4 c. vegetables, chopped or diced (for example, leek, carrot, celery, bell pepper, zucchini)
2 cloves garlic, minced
1/3 c. lentils, dry (cooked according to package directions)
2 Tbsp. red curry paste
1 c. coconut milk
Salt and pepper (optional)


1. Cook the chicken, vegetables and garlic until cooked through. Cook lentils.
2. Add the lentils, curry paste and coconut milk. Stir to combine; season to taste.
3. Let cool completely in shallow pans in the refrigerator. Place in a labeled freezer bag, flatten and freeze, or divide into single-serving freezer containers if desired and freeze.
4. From frozen, microwave for four to 4½ minutes, stirring occasionally.
5. Serve over rice or with naan (flat bread)

Makes five (1-cup) servings. Each serving has 270 calories, 12 g fat, 25 g protein, 17 g carbohydrate and 270 mg sodium.


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