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Before you jump to Chicken, spinach & brown lentil coconut curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic Pertaining To Your Health.
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We hope you got insight from reading it, now let’s go back to chicken, spinach & brown lentil coconut curry recipe. To make chicken, spinach & brown lentil coconut curry you need 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Chicken, spinach & brown lentil coconut curry:
- You need Curry paste
- Use 1 large onion
- You need Thumb size piece of ginger
- You need 2 large cloves of garlic
- Prepare 1/2 de-seeded red chilli
- Prepare 1 tspn ground cumin
- Take 1 tspn turmeric
- Use 1 tspn chilli powder
- Prepare 1 tspn ground coriander
- Get Big squeeze of tomato purée
- Provide Drizzle of oil
- Prepare Curry
- Get 4 chicken breasts cut into chunks
- You need 1 tin coconut milk
- Use 200 g ready cooked brown lentils (I love oddpods)
- Provide 1/2 tin (use coconut milk tin) of water
- Prepare Salt and pepper
- Prepare Handful fresh coriander
- Get Half bag of washed spinach leaves
Instructions to make Chicken, spinach & brown lentil coconut curry:
- Saute onions for a couple of minutes in the oil until soft then add the chilli, ginger and garlic. Cook for another couple of minutes and add the spices from the paste section. Only cook them for another minute or so then blitz all of this together. Once blitzed add the tomato purée.
- Meanwhile, start cooking the chicken (cut into chunks) in the same pan and brown for a minute or so. Then re-add the paste over the chicken and cook for a few minutes till simmering. Then, off the heat, add the coconut milk and water, and season well with salt and pepper. Bring to the boil and simmer on the lowest heat for an hour or so until the chicken is nice and tender.
- Just when you’re ready to cook the rice, add the fresh coriander, spinach and cooked lentils to the curry and then pop the lid on till the rice is cooked. Serve with lots more fresh coriander and chopped red chilli. I also like to serve this curry with fluffy basmati rice, a salad and popadoms.
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