Name: Shortcut Chicken Curry with Rice Cooker Lentils
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 raw chicken patties; 1 tbsp oil; 1/2 packet onion soup mix; 1 tbsp minced garlic; 1 tbsp grated ginger; 2 tsp curry powder; 1 tsp cumin; 1/2 tsp red pepper flakes; 1 tsp garam masala; 1/2 tsp black pepper; 13.5 oz can of coconut milk; 1/2 cup chicken broth; 1 cup tomato sauce; 1 cup lentils; salt to taste

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My interest in curry started with a simple frozen meal years ago. I was hooked the moment I realized how well those aromatic spices paired with chicken and rice. I graduated to jarred curry sauces, though I wondered if I could make my own version from scratch. After watching countless videos, my goal was to develop a recipe that captured those flavors without a long ingredient list or hours of simmering. All the viewing and recipe studying resulted in this Shortcut Chicken Lentil Curry, a dish that uses a few kitchen hacks (like my trusty rice cooker!) to get a hearty dinner to the table fast.

Kitchen Shortcuts

Measure and mix your spices in a small cup or bowl prior to cooking: that way, you don’t have to scramble finding them when you’re ready!
Use a rice cooker to cook your lentils ahead of time: soaking and cooking lentils separately will allow you to focus on the curry sauce.
Use tomato sauce instead of diced tomatoes: Is this a curry crime? Most curries do not include tomato sauce but rather diced tomatoes, but basic sauce offers a creamy and acidic balance, providing a smoother consistency that I prefer. Try it! I won’t tell anyone.
Use onion soup mix instead of diced onion: I know, another potential curry violation. I have no issues with onion, but onion soup powder is full of flavor, requires no chopping, and it won’t make you cry. (Note: Since onion soup mix is naturally salty, it’s a good idea to wait until the end of the cooking process before adding any extra salt to the dish!)

I’ll be up front with you since I have your attention: the ingredient list for this recipe may look intimidatingly long, but the majority of them are spices. You likely already own most of these in your pantry. Even better, you can make a pre-mix before cooking so that it saves you time. This is one of many shortcuts I’ve added to this chicken lentil curry recipe!

The Spice Blend (Pre-mix)

2 tsp Curry Powder
1 tsp Cumin
1/2 tsp Red Pepper Flakes
1 tsp Garam Masala
1/2 tsp Pepper

Using Chicken Patties

When selecting protein for this curry dish, I found a package of four raw chicken patties on markdown at my local grocery store. Bone-in poultry like chicken breast or thighs is kind of complicated for me to handle! What’s great about chicken patties is they allow for uniform cooking, so I can steam them in the skillet and ground them easily using my handy meat masher. That being said, you can also use ground chicken or turkey; they work just as well in achieving a crumb consistency that mixes amazingly with curry sauce.

four raw chicken patties in a skillet with a meat masher

Once the chicken is cooked through, this Chicken Lentil Curry becomes a smooth sailing, one-pot meal! Add your spices, then pour flavorful liquids like coconut milk, tomato sauce, and broth and allow them to simmer into an unforgettable weeknight meal. Don’t forget the lentils!

Rice Cooker Lentils

Cooking lentils in a rice cooker is one of my ultimate hands-off food preps. I typically use a 1:2 ratio for cooking lentils (1 part lentils and 2 parts water). My current rice cooker is a small yet mighty 6-cup rice cooker by Black + Decker. It takes less than 30 minutes to cook lentils, though I recommend soaking the lentils for about an hour (it helps speed up the cooking process). I prefer using brown lentils, like Camellia lentils, because they have a soft and tender texture.

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Serve it Up!

I actually served this chicken lentil curry on its own with mini flour tortillas. I didn’t have naan bread at the time, but I recommend it for authenticity! You can also pour this lentil curry over a bed of rice.

Storage & Reheating (and Quesadillas!)

The chicken lentil curry makes many servings, and I dare say it tastes better the next day. Lentils have a tendency to soak up liquids like a sponge, especially when refrigerated, but this also gives the flavors a chance to really marry. So, if the sauce looks too saucy, it will definitely thicken up the next day. I found it thick enough to spoon some of the mixture on a tortilla with shredded cheese and make a quesadilla! Talk about a delicious international food – cheesy chicken lentil curry quesadillas are a sight to behold!

If you’re not into a thick sauce, add a little water or chicken broth to loosen the sauce back to its creamy consistency.

Curry doesn’t have to be a difficult dish. By incorporating tasty and affordable proteins like chicken and lentils and adding a variety of spices and liquids, you can conjure up an Indian-inspired meal that’s sure to impress!

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