Lentil Curry with Naan and Chicken Skewers
A hearty, spiced lentil curry served with warm naan and juicy chicken skewers, topped with crunchy peanuts and fresh cilantro. This weeknight-friendly meal comes together in about 40 minutes and is sure to satisfy.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1 cup red lentils
- 1 lb chicken breast
- 2 pieces naan bread
- 1 medium onion
- 3 cloves garlic
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- ¼ cup peanuts
Instructions
- 1
In a large pot, heat 1 tbsp oil over medium. Add 1 chopped onion and 3 minced garlic cloves; cook until soft, about 5 minutes.
- 2
Stir in 2 tbsp curry powder and 1 cup red lentils; cook for 1 minute until fragrant.
- 3
Pour in 1 can coconut milk and 2 cups water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
- 4
Meanwhile, cut 1 lb chicken breast into chunks and thread onto skewers. Season with salt and pepper.
- 5
Grill or pan-sear the skewers over medium-high heat until cooked through, about 8 minutes per side.
- 6
Warm 2 naan breads in a dry skillet or oven until soft, about 2 minutes.
- 7
Serve the curry with naan and chicken skewers, topped with 0.25 cup peanuts and fresh cilantro if desired.
Tools you’ll need
- large pot
- skewers
- grill or skillet
- knife
- cutting board
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