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Curry Coconut Chicken, Red Lentils and Bok Choy (Family-Style)

by Livestrong_Recipes  |  Oct 22, 2018

Curry Coconut Chicken, Red Lentils and Bok Choy (Family-Style)
  1. PREP
  2. 15 m
  • COOK
  • 2 h
  • 2h 15m

This divine dish is rich in flavor and offers satisfaction from coconut milk, curry powder and chicken thighs.



  • 2 baby bok choy
  • 13 1/2 oz Coconut Milk, Canned
  • 1 1/3 cups Chicken Broth Low Sodium
  • 2 1/2 tsp Curry Powder
  • 1 1/4 tsp sea salt
  • 18 oz Boneless/Skinless Chicken Thigh
  • 1 1/3 cups Lentils
  • 1 2/5 cups fresh cilantro
  • 3 tbsp Sliced Almonds


1 Add the bok choy (or spinach) to a 9- x 13-inch baking dish.
2 In a large bowl, whisk together the coconut milk, broth, 2 teaspoons of the curry powder, and 3/4 teaspoon of the salt.
3 Cut chicken thighs in half. Add the chicken to the coconut milk mixture and gently toss to coat. Transfer the chicken to a medium bowl. Sprinkle the chicken with the remaining 1/2 teaspoon each curry powder and salt.
4 Stir the lentils into the coconut milk mixture. Evenly pour the lentil-coconut milk mixture over the bok choy in the baking dish. Nestle the chicken on top of the bok choy and lentils. Fully cover the baking dish with aluminum foil (from top to bottom and bottom to top) and freeze.
5 To enjoy, keep well wrapped with foil and bake the frozen chicken dish in a 400°F oven until just cooked through, about 1 hour 45 minutes. Remove foil and bake until chicken is well done and excess liquid is absorbed (yet still juicy), about 15 minutes more. Sprinkle with the cilantro and almonds.