Chicken Lentil Curry Coconut Milk, Instant Pot Curried Coconut Lentil Soup Red Lentil Soup

A cozy hearty and flavorful dinner.

Vegetarian recipes diet. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture. Creamy coconut milk protein packed red lentils and aromatic herbs and spices combine to create this comforting satisfying but totally good for ya curry.

Coconut works especially well with masala style recipes. This easy to make creamy coconut lentil curry is a healthy vegan recipe that makes a perfect meatless monday dinner recipe. Add the tinned tomatoes drained lentils and coconut milk.

Coconut chicken and lentil curry rich and creamy easy coconut chicken and lentil curry using leftover cooked chicken to make this ready and on the table in 40 minutes. Whether you use it in milk cream or grated form itll lend a mild sweet and creamy taste to your curry. Allow spices to cook with the carrots and onions for 30 seconds then add in chicken broth coconut milk lentils shredded chicken salt and black pepper.

It takes less than an hour mostly hands off time to make and is packed full of delicious indian flavors. Apple coconut milk chicken breasts lemon juice basmati rice and 8 more lentil curry simple vegan blog garlic curry powder oil frozen peas ground cumin chopped tomatoes and 10 more. Bring soup to a boil then reduce heat to low and simmer uncovered for 30 45 minutes until lentils are cooked and soup thickens.

Stir in the curry powder and ginger and cook for 12 more minutes then add the chicken. Its probably no surprise that i love a good curry recipe as you will find heaps to choose from here on slimming eats. It will also make the sauce smoother in texture.

Heat the oil in a medium sized saucepan and saute the onion for 4 5 minutes. Heat the oil in a deep frying pan or wok stir in the curry paste and fry for 1 minuteadd the chicken sweet potatoes and lentils and stir to coat in the paste then pour in the stock and coconut milk. Bring the mixture to a gentle boil then reduce the heat cover the pan and let it simmer for 10 minutes stirring occasionally and adding extra water.

Stir in the curry powder and ginger and cook for 1 2 more minutes then add the chicken. Cook the chicken for 5 minutes or so or until you see it start to colour. Scrape everything into the pan making sure you get all the paste mixture in there.

Bring to the boil then simmer for 15 minutes. If youre using canned coconut milk add half a cup 50g to your curry sauce and stir gently while simmering over low heat.