Coconut Chicken Curry
with lentils and coriander cauliflower rice
This chicken curry is creamy and rich, but it's also got plenty of healthy elements to shout about. Protein and fibre filled lentils are a great addition to any meal, while cauliflower acts as a substitute side for more starchy white rice.
Tags:
Calorie Smart
•Optional Spice
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Chicken Breast
1 pack(s)
Lentils
2 sachet(s)
Garam Masala
1 pack(s)
Coconut Milk
5 grams
Coriander
1 unit(s)
Chilli
1 unit(s)
Cauliflower
1 unit(s)
Onion
2 unit(s)
Garlic
2 unit(s)
Tomato
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)598 kcal
Energy (kJ)2500 kJ
Fat21.9 g
of which saturates15.6 g
Carbohydrate44.5 g
of which sugars28.1 g
Dietary Fiber9.6 g
Protein52.5 g
Cholesterol0 mg
Salt2.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Sieve
Instructions
1
- Halve, peel and thinly slice the onion. Cut the tomato into chunks.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
- Drain and rinse the lentils.
- Place a large pot over high heat with a drizzle of oil.
2
- Once hot, fry onion until softened, stirring, 4-5 mins.
- Add garlic and fry until fragrant, stirring often, 1 min.
- Add chicken and season with salt and pepper. Cook until browned, stirring 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to the vacuum pack used to keep it fresh and is normal. It will still be delicious once cooked!
3
- Stir in the garam masala, tomato, chilli (use less if you don't like spice) and 75ml water (double for 4p).
- Bring to the boil then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Give it a stir every so often to prevent sticking.
4
- While the curry simmers, quarter the cauliflower and coarsely grate to make your rice (if you have a food processor, use this instead).
- Add a drizzle of oil and a knob of butter to a medium pan over medium-high heat.
- Roughly chop the coriander (stalks and all).
- When the pan is hot, cook the cauliflower until slightly softened, stirring regularly, 3-4 mins.
- Remove from the heat, add half the coriander and season to taste with salt and pepper.
5
- Once the chicken is cooked, stir the coconut milk and lentils into the curry.
- Simmer for 3-4 mins, until warmed through.
- Season to taste with salt and pepper.
6
- Spoon the cauliflower rice into one side of a bowl.
- Serve the chicken curry alongside.
- Top it all off with the remaining coriander.
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