Recipe of Quick Chicken, spinach & brown lentil coconut curry

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken, spinach & brown lentil coconut curry. One of my favorites food recipes. 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 favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken, spinach & brown lentil coconut curry is something which I’ve loved my entire life.

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To begin with this particular recipe, we have to first 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 large onion
3. Make ready Thumb size piece of ginger
4. Prepare large cloves of garlic
5. Get de-seeded red chilli
6. Prepare tspn ground cumin
7. Get 1 tspn turmeric
8. Take tspn chilli powder
9. Prepare tspn ground coriander
10. Make ready Big squeeze of tomato purée
11. Prepare Drizzle of oil
12. Make ready Curry
13. Get chicken breasts cut into chunks
14. Take coconut milk
15. Make ready ready cooked brown lentils (I love oddpods)
16. Get (use coconut milk tin) of water
17. Take Salt and pepper
18. Take fresh coriander
19. Get 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’s going to wrap this up with this special food chicken, spinach & brown lentil coconut curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!