Chicken, Lentil, Potato Curry

READY IN: 1hr 5mins
Recipe by Crechemom

I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.

Top Review by mamere94

2 ounces butter = 4 tablespoons butter<br/><br/>I was following along on the directions and didn't realize I had omitted the chili powder until it was about done. Cooking the lentils/onions/garlic in the butter for 10 minutes seemed a little long, as the lentils were starting to burn from lack of liquid. Perhaps I had the temp too high. The water quantity added later seemed a little subjective depending on the type of pan used, and I had to add a little more as the lentils were still a tad crunchy when the water was gone. It did make a walloping quantity of cheap food, and I liked it even if the teen was not so thrilled. I'm thinking I could easily add extra potatoes and just leave the chicken out for a nice vegetarian meal and I doubt anyone would notice. It made a nice meal with naan and basmati rice.

Ingredients Nutrition


  1. Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
  2. Add the chicken and potatoes. and cook for another 5 minutes.
  3. Add the tomatoes and enough water to cover the mixture.
  4. Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
  5. Mix well and serve with boiled rice.

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