Lentil Curry Chicken (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 large yellow onion
02 -
3 medium-sized carrots, diced
03 -
3 celery stalks, chopped into small pieces
04 -
1 tablespoon of olive oil
→ Aromatics & Seasonings
05 -
1 tablespoon of freshly grated ginger
06 -
4 teaspoons of curry powder
07 -
1 clove of garlic, finely chopped
08 -
A pinch of sea salt
09 -
Ground black pepper to taste
10 -
Lemon juice for garnish
→ Main Components
11 -
1 pound of skinless, boneless chicken thighs
12 -
1 cup of red lentils
13 -
4 cups of veggie broth
14 -
Half a cup of full-fat coconut milk
# Instructions:
01 -
Warm up the olive oil in a large pot over medium-high heat. Toss in the onion, carrots, and celery, cooking for about 5 minutes until they're nice and soft.
02 -
Mix in the minced garlic, ginger, and curry powder. Stir everything around for about a minute until it smells amazing.
03 -
Pour in the vegetable broth and add the lentils. Place the chicken thighs into the pot, add a teaspoon of salt, and bring it all to a boil.
04 -
Turn the heat down, pop the lid on, and let it gently cook for 30 minutes. The lentils should be all soft, and the chicken should be cooked through to 165°F.
05 -
Take the chicken out of the pot, shred it into pieces with two forks, and then stir it back in along with the coconut milk. Taste and tweak the seasoning if needed.
06 -
Dish it up with a sprinkle of black pepper and a squeeze of lemon juice, if you'd like.
# Notes:
01 -
You can make this using an Instant Pot: 10 minutes on high pressure, followed by 10 minutes natural release.
02 -
Store leftovers in the fridge for up to 3 days.
03 -
Serve it over a bed of rice for a different twist.
04 -
No flour or dairy products needed for this recipe.