Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken, spinach & brown lentil coconut curry. One of my favorites. For mine, 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 well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken, spinach & brown lentil coconut curry is something which I’ve loved my whole life.
Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and.
To begin with this 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 can achieve that.
The ingredients needed to make Chicken, spinach & brown lentil coconut curry:
- Take Curry paste
- Make ready 1 large onion
- Prepare Thumb size piece of ginger
- Take 2 large cloves of garlic
- Get 1/2 de-seeded red chilli
- Get 1 tspn ground cumin
- Get 1 tspn turmeric
- Get 1 tspn chilli powder
- Get 1 tspn ground coriander
- Get Big squeeze of tomato purée
- Take Drizzle of oil
- Get Curry
- Get 4 chicken breasts cut into chunks
- Take 1 tin coconut milk
- Prepare 200 g ready cooked brown lentils (I love oddpods)
- Take 1/2 tin (use coconut milk tin) of water
- Take Salt and pepper
- Take Handful fresh coriander
- Prepare 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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