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🍽️ Chicken Curry with Lentils

360 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 1 clove garlic
• 20 g ginger (1 piece)
• 500 g broccoli florets
• 4 spring onions
• 2 tomatoes
• 2 tbsp sesame oil (or rapeseed oil)
• 100 g red lentils
• 1 tbsp red curry paste
• 100 ml coconut milk
• 150 ml vegetable broth
• 2 tbsp soy sauce
• 2 sprigs coriander

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the chicken into small cubes.
3. 3. Peel the garlic cloves and the ginger root and chop them finely.
4. 4. Wash the broccoli and let it drain well.
5. 5. Wash the spring onions, trim the ends, and slice them into thin rings.
6. 6. Wash the tomatoes, quarter them, remove the core, and chop the flesh.
7. 7. Heat one tablespoon of oil in a large pan.
8. 8. Fry the chicken cubes over high heat for about 3 to 4 minutes until browned on all sides.
9. 9. Remove the chicken cubes from the pan and set them aside.
10. 10. Add the remaining oil to the same pan.
11. 11. Add the lentils, chopped garlic, and ginger to the pan.
12. 12. Sauté the ingredients over medium heat for 3 minutes.
13. 13. Stir the curry paste into the mixture.
14. 14. Deglaze the mixture with coconut milk and broth.
15. 15. Let the curry simmer over low heat for about 5 minutes.
16. 16. Add the spring onion rings and broccoli to the curry.
17. 17. Simmer the ingredients for another 5 minutes.
18. 18. Add the chopped tomatoes and the fried chicken back into the pan.
19. 19. Let everything cook through for 2 to 3 minutes until the chicken is cooked.
20. 20. Season the curry to taste with soy sauce.
21. 21. Wash the coriander plant and shake it dry.
22. 22. Pluck the coriander leaves from the stems.
23. 23. Divide the curry among four bowls.
24. 24. Garnish each bowl with the fresh coriander leaves.

Nutrition per serving

• kcal: 360
• Protein: 42 g · Fett/Fat: 12 g · Carbs: 19 g