Chicken, coconut & lentil stew recipe, from our academy’s recipe selection.
1 tbsp ghee or coconut oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 inch piece fresh ginger, finely chopped
2-4 green chilli peppers, finely 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
a sprinkle of fresh coriander, finely chopped
1 tbsp (per person) plain yoghurt (use dairy free if preferred)
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.