Nutrient-Packed Chicken Curry
January 27, 2022
Super easy to make and packed with protein, vitamins and minerals.
Ingredients
- a tbsp Coconut Oil
- 2 Chicken Breasts diced
- 2 Sweet Red Peppers chopped
- 1/2 Onion rough chopped
- a Garlic Clove
- 2 cm Fresh Ginger peeled
- a tsp Turmeric, Ground Coriander and Mild Curry Powder
- a tsp Fish Sauce
- 1/4 Red Split Lentils washed
- 1/4 cup Water
- a cup Coconut Yoghurt or double cream
- a tbsp Honey optional
- a tin Chickpeas drained
Instructions
- Dice your chicken breasts and add to a large pan with the coconut oil over a medium heat.
- Add your pepper, onion, garlic, ginger, fish sauce and spices to a blender until you have a smooth paste. Add this to your pan with the chicken and cook for a 4-5 minutes, keep stirring and lower the heat if it begins to stick or burn.
- Add in your lentils and water, lower the heat and stir again to combine.
- Stir every minute or so for about 10 minutes – you want the lentils to begin to soften. A splash more water can be added if the mixture begins to stick.
- Add in your chickpeas and coconut yoghurt (or double cream/coconut cream).
- Add in your honey – to taste. If you're planning on mashing for children below 1 then use maple syrup or agave nectar instead.
- Continue to cook for a further 3-4 minutes. Use a masher to gently break up the chicken chunks and chickpeas. I don't like to break down fully, but enough to thicken it!
- Best served with some rice!