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Lentil curry with chicken and leek

updated

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Ingredients for 2 servings:

  • 1 small can/n lentils, brown
  • 50 g leek
  • 200 g chicken (fillet)
  • 1 tbsp curry powder
  • ¼ liter soup, clear
  • 1 cup crème fraîche
  • 1 bunch of chives
  • salt and pepper
  • oil
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the lentils thoroughly in a sieve. Halve the leek lengthwise, wash thoroughly, and cut into approximately 1 cm thick slices. Cut the meat into approximately 2 cm cubes, season with salt, and quickly sear all over in 4 tablespoons of hot oil, then remove and set aside. Sauté the leek slices in the remaining cooking liquid, briefly roast the curry, and deglaze with the soup. Stir in the crème fraîche. Bring to a boil briefly and season with salt, pepper, and lemon juice. Return the lentils and meat to the pan and simmer for 3-4 minutes. Sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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