Step-by-Step Guide to Prepare Super Quick Homemade Chicken, spinach & brown lentil coconut curry

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken, spinach & brown lentil coconut curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken, spinach & brown lentil coconut curry is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken, spinach & brown lentil coconut curry is something that I have loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. You can cook chicken, spinach & brown lentil coconut curry using 19 ingredients and 3 steps. Here is how you cook that.

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

1. Make ready Curry paste
2. Prepare 1 large onion
3. Get Thumb size piece of ginger
4. Get 2 large cloves of garlic
5. Take 1/2 de-seeded red chilli
6. Make ready 1 tspn ground cumin
7. Get 1 tspn turmeric
8. Make ready 1 tspn chilli powder
9. Prepare 1 tspn ground coriander
10. Make ready Big squeeze of tomato purée
11. Get Drizzle of oil
12. Prepare Curry
13. Prepare 4 chicken breasts cut into chunks
14. Make ready 1 tin coconut milk
15. Prepare 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. Get 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.

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.

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’s going to wrap this up with this special food chicken, spinach & brown lentil coconut curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!