Easiest Way to Make Speedy Chicken, spinach & brown lentil coconut curry

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken, spinach & brown lentil coconut curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken, spinach & brown lentil coconut curry is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken, spinach & brown lentil coconut curry is something that I’ve loved my entire life.

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To begin with this recipe, we must prepare a few ingredients. You can have chicken, spinach & brown lentil coconut curry using 19 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, spinach & brown lentil coconut curry:

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

Next, add some cream, cream cheese, chicken broth, and sun-dried tomatoes and simmer until thicker. Sprinkle with some Parmesan cheese and spinach. Chicken cutlets are filled with dijon mustard, brie cheese, and spinach, then broiled —a great method for a quick turnaround meal. The result is a dinner party-worthy presentation that's sure to elevate any weeknight meal.

Instructions 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.

Chicken cutlets are filled with dijon mustard, brie cheese, and spinach, then broiled —a great method for a quick turnaround meal. The result is a dinner party-worthy presentation that's sure to elevate any weeknight meal. Take chicken out of the oven, flip over each chicken breast, and layer the spinach mixture over each piece. Top with shredded mozzarella and feta cheese. Remove the chicken and set aside.

So that is going to wrap it up for this special food chicken, spinach & brown lentil coconut curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!