This Indian-inspired dish will fill your kitchen with delicious smells, encouraging every family member to come in and ask what’s cooking. Tender chicken thighs are slow-cooked in curry paste and served over creamy, spiced lentils. This recipe is great to meal-prep, as it makes an ample amount of food and can be easily reheated the next day for lunch or dinner. If you want to switch things up, wrap the chicken, lentils, and a handful of fresh spinach in a 12″ tortilla for a portable meal.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, sauté coated chicken and onion mixture in two medium skillets over medium-high heat until onion is softened and chicken is browned, about 5 minutes, instead of broiling in Suvie.
Curried Chicken with Red Lentils
- 1 lb boneless skinless chicken thighs
- 2 garlic cloves, minced and divided
- 1 tbsp minced ginger, from one 1” piece, divided
- 3 tbsp Indian curry paste
- 1 cup finely chopped yellow onion
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups red lentils
- 1 tsp sugar
- Cilantro, for garnish
Pat chicken dry and season with 1 tsp salt. Place chicken, half the minced garlic, half the minced ginger, and Indian curry paste in a Suvie pan. Use your hands or a spoon to completely coat the chicken.
In a separate Suvie pan, stir together the remaining ginger and garlic, chopped yellow onion, vegetable oil, curry powder, turmeric, cumin, chili powder, and 1 tsp salt.
Insert pans into your Suvie and broil for 10 minutes, stirring the onion mixture halfway through. Do not fill reservoir before broiling.
Once the broil has finished, add the red lentils, sugar, and 3 cups water to the onions, stirring to incorporate.
Reinsert the pan into your Suvie. Fill the water reservoir, insert the cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
Low 1 hour
Starch: 0 minutes
After the cook, remove pans from Suvie.
Season the lentils to taste with salt and pepper. Divide lentils and chicken between 4 bowls, sprinkle with cilantro, and serve.