Chicken and lentil curry

Ingredients for 4 servings:

• 2 chicken breasts, cut into small pieces
• 1 bunch of spring onions, finely chopped
• 2 bell peppers, finely chopped
• 1 can coconut milk
• 3 tsp red curry paste
• 1 clove(s) garlic
• 1 tsp turmeric
• 1 tsp paprika powder
• 250 g lentils, red
• Oil for frying
• Soy sauce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

very tasty – also vegan possible – low carbohydrates

Mix the coconut milk with water (1/1) and two teaspoons of curry paste and bring to a boil. Add the lentils and simmer for a few minutes. In a pan, fry the finely chopped bell pepper in neutral oil such as sesame or sunflower oil. Add the chicken breast (not cut into pieces). Then add the garlic and spring onions to the pan and season with curry paste, spices, and soy sauce. Add the contents of the pan (including the liquid) to the lentils and let simmer for about 10-15 minutes. Important: Do not boil any longer, or the lentils will become mushy. Add more liquid and season to taste if needed. The curry can also be prepared without meat; if you omit the chicken breast, the dish is vegan. And the spices can be varied very easily; coriander goes very well with it.