Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken, spinach & brown lentil coconut curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Chicken, spinach & brown lentil coconut curry is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken, spinach & brown lentil coconut curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken, spinach & brown lentil coconut curry using 19 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, spinach & brown lentil coconut curry:
- Prepare Curry paste
- Get 1 large onion
- Make ready Thumb size piece of ginger
- Take 2 large cloves of garlic
- Get 1/2 de-seeded red chilli
- Prepare 1 tspn ground cumin
- Prepare 1 tspn turmeric
- Make ready 1 tspn chilli powder
- Make ready 1 tspn ground coriander
- Make ready Big squeeze of tomato purée
- Prepare Drizzle of oil
- Make ready Curry
- Get 4 chicken breasts cut into chunks
- Make ready 1 tin coconut milk
- Take 200 g ready cooked brown lentils (I love oddpods)
- Get 1/2 tin (use coconut milk tin) of water
- Prepare Salt and pepper
- Get Handful fresh coriander
- Take Half bag of washed spinach leaves
Meanwhile, roughly chop the spinach and add to the stew. How to Make Chicken Spinach Meatballs. The new meatball features some of the usual suspects like basil, Parmesan cheese, and garlic, so the switch-up came in the form of ground chicken and spinach. Top chicken and spinach recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
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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