Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken, spinach & brown lentil coconut curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. This chicken casserole is easy to prepare and makes a great everyday meal.
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 enjoyed by millions daily. Chicken, spinach & brown lentil coconut curry is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have chicken, spinach & brown lentil coconut curry using 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken, spinach & brown lentil coconut curry:
- Prepare Curry paste
- Get 1 large onion
- Take Thumb size piece of ginger
- Get 2 large cloves of garlic
- Take 1/2 de-seeded red chilli
- Prepare 1 tspn ground cumin
- Make ready 1 tspn turmeric
- Make ready 1 tspn chilli powder
- Take 1 tspn ground coriander
- Get Big squeeze of tomato purée
- Get Drizzle of oil
- Get Curry
- Make ready 4 chicken breasts cut into chunks
- Get 1 tin coconut milk
- Take 200 g ready cooked brown lentils (I love oddpods)
- Prepare 1/2 tin (use coconut milk tin) of water
- Take Salt and pepper
- Make ready Handful fresh coriander
- Get Half bag of washed spinach leaves
Serve creamed spinach spooned over chicken with bread, if using. 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. Season, to taste, with salt and freshly ground black pepper, then serve with rice.
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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