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.
Ingredients
260 grams
Diced Chicken Breast
1 pack(s)
Lentils
1 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
1 pack(s)
Chopped Tomatoes
1 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
- Halve, peel and thinly slice the onion.
- 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.
- Once hot, fry onion until softened for 4-5 mins.
- Add chicken and season with salt and pepper. Fry for 2-3 mins, stirring occassionally. 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!
Add in the garlic, garam masala and North Indian spice mix and fry for a minute. Then pop in the chilli (use less if you don't like spice), lentils, coconut milk, chopped tomatoes and 1/4 tsp sugar (double for 4p).
Simmer gently until the sauce has thickened and the chicken is cooked through, 12-14 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Give it a stir every so often to prevent sticking.
- 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.
- Season the curry to taste with salt and pepper.
- Spoon the cauliflower rice into one side of a bowl.
- Serve the chicken curry alongside.
- Top it all off with the remaining coriander.
