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

By Sarah Murphy
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 600 gram chicken thigh fillets
  • 1/3 cup madras paste
  • 2 tablespoon peanut oil
  • 2 x 400g cans lentils, rinsed, drained
  • 400 gram can chickpeas, rinsed, drained
  • 1/4 cup lime pickle
  • 120 gram baby spinach leaves
  • 250 gram 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.


You could use 1 bunch kale, leaves shredded, instead of spinach.