Chicken, Coconut & Lentil Stew




454 per portion


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.

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