John Myers
Curry Lentils with Chicken and Cream Stew with Difference
The perfect curry lentils with chicken and cream stew with difference recipe with a picture and simple step-by-step instructions.
- 400 gr Brown lentils out of the bag
- 1,25 l Broth water
- 2 Red onions
- 400 gr Fresh chicken fillet
- 400 gr Pickled pepper strips from the small glass, in vinegar water
- 400 gr Canned pineapple pieces with juice or freshly cut
- 1 pole Leek
- 2 Cloves of garlic chopped
- 300 ml Cream
- 1 el Sugar
- 1 bunch Chives cut or tk
for seasoning
- Salt
- Pounded peppercorns
- Slightly bumped chillie
- Some curry
- Add all spices depending on the degree of spiciness
- First I put the lentils in a wide pot and fill them with the scalded water, bring them to a boil …. until the lentils are almost cooked-about 15 minutes -simmer .. in the meantime, the chicken fillet is cut into pieces. the two onions are diced and fried together with the chicken fillet in a pan .. I add the pepper, the salt and the chillie to the meat.
- when the meat has taken on color it comes to the lentils … also the paprika strips (with juice from the glass), the pineapple pieces (if from the can – then with juice), the leek cut into rings .. stir briefly … then add the sugar, the garlic and the curry. let simmer again for about 10 minutes ……. now set the flame very small, let it stand … if the soup doesn’t
- more cooks, I pour the cream into the stew …. and finally I sprinkle all of the chives in the stew …. it’s done when it has become very lame … it is very hearty and tastes warmed up even better ……
Facebook Comments