Indian stew with chicken and red lentils

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• Salt
• 1 ½ tbsp butter
• 2 garlic cloves
• 2 onions
• 1 tsp ginger paste
• 4 tbsp almond flour
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1 ½ liters of chicken broth
• 250 g lentils, red
• 3 eggs
• 250 ml sour cream
• 1 tsp garam masala

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chicken Curry Stew

Cut the chicken into small cubes and season with salt, finely chop the onions and garlic. Melt 1 tablespoon of butter in a pan and sear the meat well on all sides, then keep warm. You’ll reuse the pan (including any leftovers!). Sauté the onions and garlic with the remaining butter. As soon as they’re translucent, add the ginger paste and brown everything. Now add the almond flour, turmeric, and coriander, fry for half a minute, stirring constantly, then deglaze with a cup of the stock. Combine the pan mixture, the fried chicken cubes, the lentils, and the rest of the chicken stock in a saucepan and bring to a boil. Simmer over medium heat for about 1 hour, until the lentils are soft and flavorful. Meanwhile, boil the eggs, rinse them, peel them, and quarter them. To thicken the soup, puree one-third of the lentils with a little stock in a bowl using an immersion blender, then stir them back into the remaining soup along with the cream and garam masala. Heat everything for another 5 minutes, but do not let it boil. Divide the eggs evenly among soup bowls or plates and pour the soup over them. Serve with naan bread (Indian flatbread) and a delicious white wine.