Curried Chicken with Red Lentils

This Indian inspired dish will fill your kitchen with delightful, exotic smells encouraging every family member to come in and ask what’s cooking. Tender chicken thighs slow-cooked in a curry rub are served over creamy, well-spiced lentils. This dish is great for meal-prepping as it makes a large serving and can be easily reheated the next day for lunch or dinner. If you want to switch things up, add some spinach, the chicken and lentils to a whole wheat wrap for a portable meal. This is a curry made easy with Suvie!

Curried Chicken with Red Lentils

  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
  • Print


  • 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.

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 the pans from the Suvie.

Season the lentils to taste with salt and pepper. Divide lentils and chicken between 4 bowls. Sprinkle with cilantro.

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