Chicken and Lentil Curry.
This super easy dish is so delicious I make a big batch of it to put in the freezer for a quick midweek meal.
3 x chicken breasts (boneless and skinless)
1/2 cup lentils
1 x chilli
1 x onion
2 x garlic cloves
chunk of ginger
A teaspoon of paprika, ground black pepper, curry powder
200 ml vegetable stock
1/2 cup quinoa
Heat the pan with coconut oil add the chicken. Then put the chilli, ginger and garlic into a food processor (if you don’t have a food processor you can grate them) make a paste and add that to the chicken.
Chop the onion and pepper into chunks and add to the pan. Mix in your pepper, paprika and curry powder and stir well. Tip in your lentils and stir well.
Add the stock and let the pan simmer for around 30 mins, stirring occasionally.
Meanwhile bring cup of water to the boil, add dash salt and pepper and add 1/2 cup quinoa. Let the pot boil for 2/3 minutes then gently simmer for around 10 minutes until the water has disappeared and the quinoa is light and fluffy.
Once the curry sauce has thickened and the chicken is cooked through you are ready to serve and enjoy!