Slow Cooker Chicken and Lentil Curry for Athletes

Why This Recipe Works for Athletes

This slow cooker chicken and lentil curry is a batch-cook powerhouse for triathletes. Chicken thighs provide high-quality complete protein for muscle repair; red lentils add iron, complex carbohydrates and plant protein; and the spice blend includes turmeric and ginger — both with anti-inflammatory properties that support recovery after hard sessions. Make it Sunday, eat it all week.

Ingredients

  • 600g boneless skinless chicken thighs, cut into chunks
  • 150g dried red lentils, rinsed
  • 1 x 400g tin chopped tomatoes
  • 400ml reduced-fat coconut milk
  • 1 medium onion, finely diced
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp medium curry paste (e.g. tikka masala)
  • 1 tsp ground turmeric
  • Salt and black pepper to taste

Instructions

  1. Lightly fry the onion, garlic and ginger in a pan for 3-4 minutes until soft. Add curry paste and turmeric, cook for 1 minute.
  2. Transfer the onion mix to the slow cooker. Add chicken thighs, red lentils, chopped tomatoes and coconut milk. Stir to combine.
  3. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and the lentils have dissolved into the sauce.
  4. Season with salt and pepper. Shred the chicken with two forks if a softer texture is preferred.
  5. Serve over brown rice or with wholegrain flatbread. Garnish with fresh coriander if available.

Nutrition Notes

Per serving (with 150g cooked brown rice): approximately 480 calories, 38g protein, 52g carbohydrates, 10g fat. An excellent post-training recovery meal — high in protein for muscle repair and rich in carbohydrates to replenish glycogen. Gluten-free and dairy-free. Stores in the fridge for four days or freezes for up to three months — ideal for batch cooking ahead of a heavy training week.

Prep time: 20 minutes | Servings: 4-5