Chicken and lentil curry

Ingredients for 4 servings:

• 600 g chicken breast, shredded
• 150 g carrot(s), sliced
• 150 g onion(s), finely chopped
• 125 g lentils, dried
• 1 small red chili pepper(s), finely chopped
• 4 garlic cloves, finely chopped
• 1 piece(s) ginger (walnut-sized), grated
• 1 mango(s), cut into approx. 2 cm cubes
• 1 tbsp curry powder, yellow
• 2 tbsp soy sauce, light
• ½ liter chicken broth
• 4 tbsp oil for frying
• 1 tbsp lemon juice
• salt and pepper
• 1 tsp sugar
• 1 tbsp coriander greens, chopped

Instructions

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

Marinate the chicken with the soy sauce, while cooking the lentils in the chicken broth. Heat the oil in a wok or large frying pan, sear the drained meat, remove, and keep warm. Sauté the carrots and onions in the same fat, sprinkle with the curry powder, and immediately add a little lentil broth, along with the chili, ginger, and garlic. Sauté thoroughly, then add the drained lentils, adding a little more broth if desired, and return the chicken to the pan. Cover and simmer for 10 minutes, then add the mango and heat through. Season with salt, pepper, lemon juice, and sugar, and serve sprinkled with coriander. If you’re in a hurry, you can also use canned lentils with vegetables. Rinse them and add the required broth separately.