Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken, spinach & brown lentil coconut curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken, spinach & brown lentil coconut curry is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken, spinach & brown lentil coconut curry is something which I have loved my whole life. They are nice and they look fantastic.

This chicken casserole is easy to prepare and makes a great everyday meal. Serve this chicken and spinach bake with hot cooked pasta or rice and buttermilk biscuits or warm crusty rolls. Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce.

To get started with this particular 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:

1. Take Curry paste
2. Prepare 1 large onion
3. Get Thumb size piece of ginger
4. Make ready 2 large cloves of garlic
5. Make ready 1/2 de-seeded red chilli
6. Make ready 1 tspn ground cumin
7. Prepare 1 tspn turmeric
8. Prepare 1 tspn chilli powder
9. Get 1 tspn ground coriander
10. Make ready Big squeeze of tomato purée
11. Get Drizzle of oil
12. Get Curry
13. Get 4 chicken breasts cut into chunks
14. Prepare 1 tin coconut milk
15. Prepare 200 g ready cooked brown lentils (I love oddpods)
16. Prepare 1/2 tin (use coconut milk tin) of water
17. Make ready Salt and pepper
18. Prepare Handful fresh coriander
19. Take Half bag of washed spinach leaves

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Steps to make Chicken, spinach & brown lentil coconut curry:

1. 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.
2. 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.
3. 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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