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
- 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.