Chicken breast with curry lentils

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 bell peppers
• 1 bunch of spring onions
• 1 bunch of chives
• 200 g lentils, red
• 1 clove(s) garlic
• 2 tbsp oil
• ½ liter chicken broth or vegetable broth
• 2 tbsp, leveled curry powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Quick wok dish

Peel the garlic and press it into a bowl, then mix with the oil. Finely dice the meat and toss it in the oil. Cover and marinate in the refrigerator for 1-2 hours if necessary. Slice the spring onions and cut the bell peppers into thin strips. Heat the wok. Sear the meat in the marinade until crispy. Briefly fry the spring onions and bell peppers. Sprinkle the curry over the meat and toast. Deglaze with the stock, stir in the lentils, and cover and cook for a good 10 minutes. Season with salt and pepper. Finely chop the chives and scatter them over the meat. Note: Due to the short cooking time, only use small red lentils.