Simple Way to Prepare Quick Chicken, spinach & brown lentil coconut curry

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken, spinach & brown lentil coconut curry. One of my favorites food recipes. For mine, 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 current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Chicken, spinach & brown lentil coconut curry is something which I have loved my entire life.

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To get started with this particular 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 cook it.

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

1. Make ready Curry paste
2. Make ready large onion
3. Get Thumb size piece of ginger
4. Make ready large cloves of garlic
5. Get de-seeded red chilli
6. Get tspn ground cumin
7. Make ready 1 tspn turmeric
8. Make ready tspn chilli powder
9. Take tspn ground coriander
10. Take Big squeeze of tomato purée
11. Get Drizzle of oil
12. Take Curry
13. Make ready chicken breasts cut into chunks
14. Prepare coconut milk
15. Take ready cooked brown lentils (I love oddpods)
16. Take (use coconut milk tin) of water
17. Get Salt and pepper
18. Take fresh coriander
19. Make ready 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. Remove the chicken and set aside. Top with shredded mozzarella and feta cheese. Herb Chicken Skillet with Spinach and Tomatoes.

So that is going to wrap it up for this special food chicken, spinach & brown lentil coconut curry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!