Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken, spinach & brown lentil coconut curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Chicken, spinach & brown lentil coconut curry is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken, spinach & brown lentil coconut curry is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have 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:

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