Red lentil curry with chicken breast and prunes
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 40 g Wild rice
- 200 g red lentils
- 7-10 Tbsp salt, pepper
- 1 collar Spring onions
- 1 walnut-sized piece of ginger
- 400 g Chicken breast fillet
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Curry
- 150 ml Poultry stock (from the glass)
- 400 ml unsweetened coconut milk (canned)
- 1 TEASPOON grated lime peel (untreated)
- 150 g Californian prunes
- 7-10 Tbsp some coriander leaves
Directions
- 1
Cook wild rice and lentils separately in salted water according to instructions. Clean, rinse and chop the spring onions. Peel ginger and dice finely. Rinse chicken breast, dab dry and cut into cubes.
- 2
Heat the oil. Brown the chicken breast and spring onions in it. Add ginger and curry and sauté briefly. Deglaze with chicken stock and pour on coconut milk. Add lime zest and season with salt and pepper.
- 3
Cook for 5-8 minutes.
- 4
Drain wild rice and lentils and let them drain. Add to the sauce together with the prunes, mix and heat. Season to taste again. Serve the curry sprinkled with coriander leaves.
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