This Muscle-Building Lentil and Chicken Curry is a flavorful post-workout meal for bulking. Tender chicken and protein-rich lentils simmer in a creamy, spiced coconut curry, served over rice. Packed with nutrients and bold tastes, it’s a gym diet favorite that supports muscle recovery and growth with every hearty bite.
Recipe Tips and Tricks
Cook lentils until tender but not mushy—rinse them first to remove debris. Sear chicken for extra flavor before simmering. Use full-fat coconut milk for richness and calories. Adjust spices to taste—start light and build up. Prep rice ahead to save time and keep the curry warm until serving.
Why You’ll Love This Recipe
Get ready to spice up your gains with this Muscle-Building Lentil and Chicken Curry—it’s the post-workout meal that’ll have you bulking up with every delicious spoonful! This curry is a muscle-recovery superstar: juicy chicken and hearty lentils deliver a double dose of protein to repair your hard-worked muscles, rice brings carbs to refuel your energy, and creamy coconut milk adds healthy fats to keep you satisfied. The warm spices—curry powder, cumin, and garlic—make it a flavor explosion that feels like a treat after crushing your gym session. It’s easy to make, perfect for meal prep, and packs all the nutrients you need to grow—tasty, filling, and gym-ready!
Muscle-Building Lentil and Chicken Curry
Chicken and lentils in a spiced coconut curry over rice—muscle-building post-workout fuel.
Ingredients
- 2 boneless chicken thighs (about 8 oz total)
- 1 cup cooked brown or green lentils
- 1 cup cooked white rice
- 1 cup full-fat coconut milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Get Ready for Curry Gains: Gather your gear—a medium pot, a large skillet, a spatula, a cutting board, and a knife. This muscle-building curry is about to fill your kitchen with amazing smells and your body with post-workout fuel, so let’s set the stage for some serious flavor!
- Cook the Rice (If Needed): If your rice isn’t ready, rinse ½ cup dry white rice, then add it to a pot with 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes until fluffy. Fluff with a fork—1 cup cooked is what you’ll need!
- Prep the Chicken: Pat your chicken thighs dry with paper towels—dry meat sears better! Cut them into bite-sized pieces with your knife, then sprinkle with a pinch of salt and pepper. These juicy chunks are about to become your protein-packed curry star—get them ready to shine!
- Heat the Skillet: Set your skillet over medium-high heat and add 1 tablespoon of olive oil. Let it heat until it shimmers—this is where your chicken’s going to sizzle into golden perfection, locking in flavor for your bulking meal!
- Sear the Chicken: Add the chicken pieces to the hot skillet in a single layer. Let them cook undisturbed for 3-4 minutes until golden on one side, then flip and cook another 2-3 minutes until browned all over—don’t fully cook yet, just get that tasty crust going!
- Sauté the Aromatics: Toss in the diced onion and minced garlic with the chicken. Stir it all together for 2-3 minutes until the onion softens and the garlic gets fragrant—your kitchen’s filling with that curry vibe now, and it’s only getting better from here!
- Spice It Up: Sprinkle 1 tablespoon of curry powder and 1 teaspoon of cumin over the chicken and onions. Stir for 1 minute to toast the spices—they’ll wake up and coat everything in warm, bold flavor that’s perfect for your muscle-building goals!
- Add Lentils and Coconut Milk: Stir in the 1 cup of cooked lentils and pour in 1 cup of full-fat coconut milk. Mix it all together, letting the creamy coconut milk meld with the spices and coat the chicken and lentils—simmer for 10-12 minutes until the chicken’s fully cooked (165°F) and the sauce thickens slightly.
- Taste and Adjust: Give your curry a taste—need more salt, pepper, or a pinch more curry powder? This is your moment to make it just right! Stir one last time, letting those flavors come together into a hearty, protein-packed masterpiece ready to fuel your gains!
- Serve and Build Muscle: Spoon ½ cup of cooked white rice into each bowl, then ladle the chicken and lentil curry over the top. Take a big spoonful and savor the creamy, spiced goodness—it’s post-workout fuel that tastes amazing and powers your recovery. Enjoy every muscle-building bite!
Notes
- Sear chicken first for deeper flavor—don’t overcrowd the skillet.
- Use pre-cooked lentils to save time—rinse if canned.
- Simmer gently after adding coconut milk to avoid curdling—keep heat medium-low.
Nutrition Information
Yield
3Serving Size
1Amount Per ServingCalories 477Total Fat 27gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 91mgSodium 246mgCarbohydrates 34gFiber 7gSugar 2gProtein 28g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Boneless chicken thighs are juicy and protein-packed—ideal for bulking over leaner cuts. Lentils (brown or green) add plant-based protein and fiber—pre-cooked saves time. Coconut milk brings creamy richness and calories—full-fat is best. White rice provides quick carbs, while curry powder and cumin deliver bold, warm flavor.
Variations and Substitutions
Swap chicken for turkey or tofu for a different protein. Use red lentils or chickpeas instead of brown/green lentils. Sub white rice with brown rice or quinoa for more fiber. Replace coconut milk with Greek yogurt or heavy cream for a twist. Add spinach or peppers for extra nutrients.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days—keep rice and curry separate if possible to maintain texture. Reheat in a skillet or microwave with a splash of water or broth. Freezes well for up to 2 months; thaw overnight before reheating.
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