• Partnered with
  • Serves 4
  • 10 mins prep
  • 25 mins cook

Chicken madras poke bowl with lentils, chickpeas and spinach

Chicken madras poke bowl with lentils, chickpeas and spinach

Give this Hawaiian favourite an Indian-inspired makeover with this chicken madras poke bowl recipe. Serve curry marinated chicken thighs with chickpeas, spinach and lentils for a delicious weeknight dinner


  • 600 g chicken thigh fillets
  • 1/3 cup madras paste
  • 2 tbsp peanut oil
  • 2 x 400g cans lentils, rinsed, drained
  • 400 g can chickpeas, rinsed, drained
  • 1/4 cup lime pickle
  • 120 g baby spinach leaves
  • 250 g grape tomatoes, halved
  • 1/3 cup crushed peanuts
  • coriander leaves, roti to serve


  1. Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  2. Coat chicken thighs in curry paste and arrange on prepared tray. Bake for 20-25 minutes or until cooked through and golden. Set aside, loosely covered, for 5 minutes. Slice thickly.
  3. In a large saucepan, heat oil on high. Sauté lentils, chickpeas and pickled lime for 4-5 minutes. Add spinach leaves and sauté for 1-2 minutes or until spinach is just wilted. Season to taste.
  4. Serve chickpea mixture topped with chicken and accompanied with tomatoes and peanuts. Top with coriander leaves and roti, if desired.
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