Ingredients:
• 200g red lentils
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh coriander for garnish
• 1 lb boneless, skinless chicken breasts or thighs, diced
Method:
1. In a large pot, sauté the chopped onion until translucent.
2. Add minced garlic and sauté for another minute.
3. Add diced chicken to the pot and cook until it's no longer pink.
4. Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
5. Add the red lentils, diced tomatoes (with their juices), and coconut milk to the pot. Season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the lentils are tender, and the curry has thickened.
7. Taste and adjust the seasoning if necessary.
8. Serve over rice or with naan bread, and garnish with fresh corrainder.
9.Now you have a chicken and red lentil curry that's not only hearty but also a well-balanced meal with both protein and fibre. Enjoy!
