Chicken, Coconut & Lentil Stew
Serves
4
Calories
454 per portion
Ingredients
1 tbsp ghee or coconut oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 inch piece fresh ginger, chopped
2-4 green chilli peppers, chopped
1 tsp sea salt
1 heaped tsp ground cumin
1 tsp paprika
1 tsp ground turmeric
1 small cinnamon stick
650g fresh chicken breast, diced
400g tinned chopped tomatoes
200g dried red lentils, rinsed
500ml vegetable stock (made with one organic stock cube)
200ml tinned coconut milk
1 tbsp fresh lime juice
to serve:
a sprinkle of fresh coriander, chopped
1 tbsp (per person) plain yoghurt (use dairy free if preferred)
How To
Melt the ghee/oil in a large saucepan over a medium heat. Add the onion and fry for 5 minutes, stirring frequently.
Add the garlic, ginger and chillis. Stir well and and fry for 2 minutes, stirring frequently.
Add the salt, cumin, paprika, turmeric and cinnamon stick. Stir well and fry for 1 minute.
Add the chicken, stir well and cook for 3 minutes.
Add the tomatoes, stir well and cook for 5 minutes.
Add the lentils and stock, stir well and bring to the boil. Cover with a lid and simmer gently for 15 minutes, or until the lentils are tender. Add more stock during cooking time, if required.
Stir in the coconut milk and heat through for 1 minute. Stir in the lime juice.
Serve garnished with fresh coriander and a spoonful of yoghurt.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.