Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken, spinach & brown lentil coconut curry. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken, spinach & brown lentil coconut curry is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken, spinach & brown lentil coconut curry is something that I’ve loved my entire life.
Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. This chicken casserole is easy to prepare and makes a great everyday meal.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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
- Get Thumb size piece of ginger
- Make ready 2 large cloves of garlic
- Get 1/2 de-seeded red chilli
- Get 1 tspn ground cumin
- Make ready 1 tspn turmeric
- Prepare 1 tspn chilli powder
- Make ready 1 tspn ground coriander
- Prepare Big squeeze of tomato purée
- Take Drizzle of oil
- Make ready Curry
- Prepare 4 chicken breasts cut into chunks
- Get 1 tin coconut milk
- Prepare 200 g ready cooked brown lentils (I love oddpods)
- Make ready 1/2 tin (use coconut milk tin) of water
- Take Salt and pepper
- Get Handful fresh coriander
- Prepare Half bag of washed spinach leaves
Add spinach, in batches, until wilted. Serve creamed spinach spooned over chicken with bread, if using. Herb Chicken Skillet with Spinach and Tomatoes. Learn how to make the perfect weeknight dinner with this tasty chicken and spinach recipe.
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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So that’s going to wrap it up with this special food chicken, spinach & brown lentil coconut curry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
