Chicken, spinach & brown lentil coconut curry - Loved ones warmth and closeness could be obtained in very simple approaches. 1 of them is cooking and serving food for the family members. As a housewife, obviously you don't desire to miss a meal with each other appropriate? Cuisine may also be the key to a content loved ones, a lot of feel homesick mainly because their cooking has been found elsewhere.
So for those of you who like to cook and like it or not you have to provide food for the loved ones, not surprisingly you also do not want the same dishes, ideal? It is possible to cook with new and uncomplicated variants. Simply because now it is possible to very easily uncover recipes with no having to bother. Like the following Chicken, spinach & brown lentil coconut curry which you'll be able to imitate to become presented for your beloved loved ones.
Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. This chicken casserole is easy to prepare and makes a great everyday meal.
Chicken, spinach & brown lentil coconut curry is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. Chicken, spinach & brown lentil coconut curry is something that I've loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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.
Ingredients needed to cook Chicken, spinach & brown lentil coconut curry:
- Curry paste
- 1 large onion
- Thumb size piece of ginger
- 2 large cloves of garlic
- 1/2 de-seeded red chilli
- 1 tspn ground cumin
- 1 tspn turmeric
- 1 tspn chilli powder
- 1 tspn ground coriander
- Big squeeze of tomato purée
- Drizzle of oil
- Curry
- 4 chicken breasts cut into chunks
- 1 tin coconut milk
- 200 g ready cooked brown lentils (I love oddpods)
- 1/2 tin (use coconut milk tin) of water
- Salt and pepper
- Handful fresh coriander
- Half bag of washed spinach leaves
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. Add spinach, in batches, until wilted. Serve creamed spinach spooned over chicken with bread, if using. Season, to taste, with salt and freshly ground black pepper, then serve with rice.
Directions to serve 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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