Red lentil curry with chicken

Ingredients for 10 servings:

• 300 g lentils, red
• 500 g chicken breast
• 400 g sweet potatoes
• 200 g pineapple, fresh
• 100 g corn
• 1 chili pepper(s)
• 50 g spring onions
• 200 g bell pepper(s), red
• 3 cans of chopped tomatoes, 400 g each
• 1 can coconut milk, 400 ml
• 15 g ginger root
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp cumin
• 1 tbsp ginger powder
• 1 tbsp paprika powder
• 1 tsp cinnamon powder
• 1 bunch of coriander
• 3 tbsp mustard
• 3 tbsp oil
• 1 tbsp soy sauce
• 1 tbsp salt
• 1 tbsp pepper
• 1 garlic clove(s)
• 2 tbsp chili sauce
• 3 rosemary sprigs
• 3 sprigs of thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

First, cut the meat into pieces and marinate, ideally overnight, with mustard, oil, soy sauce, garlic, chili sauce, salt and pepper, rosemary, and thyme. Finely chop the sweet potato, pineapple, bell pepper, spring onion, fresh ginger, and chili pepper. Grate the ginger if you don’t like chunks in your food. Brown the meat and set aside, removing the rosemary and thyme. Briefly boil the red lentils in a separate pot for 5 minutes, but don’t discard the water afterwards. In a large pot, add the chopped tomatoes and coconut milk. Add the chopped vegetables and corn and bring to a boil. Then add the spices to the pot and simmer for 10 minutes. Then add the meat and red lentils and cook until the lentils are tender. If there isn’t enough liquid, top up a little with the lentil water. Finally, add the chopped coriander and season the curry again, adjusting the seasoning if necessary. The quantities above make 10 servings. 1 plate corresponds to 380 kcal.