Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken, spinach & brown lentil coconut curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chicken, spinach & brown lentil coconut curry is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken, spinach & brown lentil coconut curry is something which I have loved my entire life. They’re fine and they look wonderful.
Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken, spinach & brown lentil coconut curry using 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken, spinach & brown lentil coconut curry:
- Get Curry paste
- Prepare 1 large onion
- Take Thumb size piece of ginger
- Get 2 large cloves of garlic
- Prepare 1/2 de-seeded red chilli
- Take 1 tspn ground cumin
- Make ready 1 tspn turmeric
- Get 1 tspn chilli powder
- Get 1 tspn ground coriander
- Make ready Big squeeze of tomato purée
- Take Drizzle of oil
- Get Curry
- Get 4 chicken breasts cut into chunks
- Prepare 1 tin coconut milk
- Take 200 g ready cooked brown lentils (I love oddpods)
- Prepare 1/2 tin (use coconut milk tin) of water
- Get Salt and pepper
- Make ready Handful fresh coriander
- Prepare Half bag of washed spinach leaves
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Steps 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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