•• Intermediate Anti-Inflammatory & Recovery
Turmeric Chicken Curry with Red Lentils
Nutritional Role & Bio-benefit
This one-pot meal combines high-density chicken protein with curcumin-rich turmeric (anti-inflammatory NF-kB blocker) and resistant-starch lentils. The black pepper increases curcumin bioavailability by 2,000%, making this a potent anti-inflammatory recovery dinner.
How To Prepare
- 1Dice 500g chicken thighs and brown in a Dutch oven with 1 tbsp coconut oil.
- 2Add diced onion, 3 cloves garlic, 1 tbsp grated ginger, and cook 2 minutes.
- 3Stir in 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp black pepper.
- 4Add 1 cup red lentils, 1 can coconut milk, and 1 cup water. Simmer 25 minutes.
- 5Stir in fresh spinach, season with salt, and serve over basmati rice with fresh cilantro.
Yield / Servings
4 Servings
Prep Time
35 mins cook
Macronutrients
Carbs: 40g | Protein: 36g | Fat: 12g
Personalized Portions & Macros
Scale this recipe's portion size to align with your bodyweight and athletic training requirements.
lbs
1x
Scaled Nutrition Results (1x serving)
412 kcalThis carbohydrate-dominant portion of 40g is ideal for glycogen replenishment. Recommended consumption window: 2-3 hours pre-event or immediately post-training to maximize glycogen re-synthesis.
Ready to cook this meal?
Export ingredients checklist, download file, set calendar reminder, or find stores nearby.
Bio-Booster Cooking Tips
- Use chicken thighs instead of breasts — they stay moist during long simmering.
- Always add black pepper with turmeric to activate piperine-curcumin synergy.
- Freeze in portions — this curry improves in flavor over 2-3 days.