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The ingredients needed to make Chicken, spinach & brown lentil coconut curry:
- Get Curry paste
- You need 1 large onion
- You need Thumb size piece of ginger
- Prepare 2 large cloves of garlic
- Get 1/2 de-seeded red chilli
- Prepare 1 tspn ground cumin
- You need 1 tspn turmeric
- Use 1 tspn chilli powder
- Prepare 1 tspn ground coriander
- Use Big squeeze of tomato purée
- Take Drizzle of oil
- Get Curry
- Prepare 4 chicken breasts cut into chunks
- Provide 1 tin coconut milk
- Use 200 g ready cooked brown lentils (I love oddpods)
- Prepare 1/2 tin (use coconut milk tin) of water
- Prepare Salt and pepper
- Provide Handful fresh coriander
- Prepare 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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