Cholesterol-busting chicken curry recipe

29 March 2018 by
First published: 29 January 2016

This low cholesterol chicken curry recipe  is a filling dish that will quickly become a family teatime favourite, or a popular dish for sharing with friends. You can always swap the chicken for fish, seafood or tofu.

The red lentils will break down when cooked because they are very rich in soluble fibre, which is great for lowering cholesterol. It does this by binding to cholesterol in the bowel and carrying it away before it gets absorbed.

Low cholesterol chicken curry recipe

Ingredients (serves 4)

Olive oil, for cooking

2 large red onions, finely chopped

6 cloves garlic, finely chopped

400g red lentils

800ml vegetable stock

6 skinless chicken breasts, cut into bite-sized pieces

2–3tbsp madras curry paste (or use a milder one)

300g baby spinach leaves

Sea salt and black pepper

Thick live probiotic yoghurt, to serve (optional)


Heat a little olive oil in a pan, add the onions and garlic and cook for five minutes, until softened. Add the lentils and a little of the stock and simmer. Keep adding small amounts of stock bit by bit as the lentils cook and soften, as if you were cooking a risotto.

Once the lentils are starting to soften and break down, add the chicken and curry paste and stir well. Continue simmering and adding the stock until the chicken has cooked through.

Add the baby spinach at the last minute, season with salt and pepper and stir until the spinach has wilted. Serve immediately, with a dollop of yoghurt on top, if you like.

Recipe courtesy of Dale Pinnock


Want to learn more about Nutrition? Check out our Guide to Nutrition For more delicious recipes, try these: Thai-style chicken, shitake and Tenderstem with noodles and coconut brothHuevos rancheros and Clean-eating chicken jalfrezi

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