Coconut Chicken Curry
with lentils and coriander 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 way to keep you feeling fuller for longer.
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish 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)
Onion
2 unit(s)
Garlic
1 pack(s)
Chopped Tomatoes
1 sachet(s)
North Indian Style Spice Mix
150 grams
Rice
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3574 kJ
Energy (kcal)854 kcal
Fat22.6 g
of which saturates15.7 g
Carbohydrate100.1 g
of which sugars29.4 g
Dietary Fiber13.5 g
Protein56 g
Cholesterol0 mg
Salt3.35 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
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a pot with a tight-fitting lid.
- Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, roughly chop the coriander (stalks and all).
- Just before serving, stir half the chopped coriander through the rice.
2
- 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 in a sieve.
3
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry onion until softened, 4-5 mins.
- Add chicken and season with salt and pepper.
- Fry until browned, stirring occasionally, 2-3 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 packaging used to keep it fresh. It will still taste delicious once cooked!
4
- Add the garlic, garam masala and North Indian spice mix to the chicken. Fry until fragrant, 1 min.
- Stir in the chilli (use less if you don't like spice), lentils, coconut milk, chopped tomatoes and ¼ tsp sugar (double for 4p).
- Simmer gently until the sauce has thickened and the chicken is cooked through, 12-14 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Stir every so often to prevent sticking.
5
- Season the curry to taste with salt and pepper.
- Add a splash of water if you feel it's become too thick.
6
- Spoon the rice into one side of your bowls.
- Serve the chicken curry alongside.
- Garnish with a sprinkling of the remaining coriander.
