Spring is cruel in Chicago. You have a few days that you think: “This is it! Winter is over!” and then Bam! Winter returns with a vengeance. That seems to make the cool (or downright cold) nights seem even colder than they are. It was on one of these unreasonably chilly evenings that I decided to try Coconut Chicken & Lentil Curry.
This curry is not really spicy, but it does bring a tinge of heat and is full of flavors that warm your soul. The addition of the lentils adds substance and definitely makes this dish heartier. The recipe comes from Clean Eating Magazine. I highly recommend it the next time there’s an unexpected chill in the air.
Coconut Chicken & Lentil Curry
Serves 4
Ingredients:
1 Tbsp extra-virgin olive oil
1 lb boneless, skinless chicken thighs
1 yellow onion, diced
2 Tbsp peeled and minced ginger
4 cloves garlic, chopped
1 Tbsp each ground turmeric, cumin and coriander
1/2 tsp ground cayenne powder
3 cups water
1 cup dry red lentils
1 15-oz can full-fat coconut milk
3/4 tsp salt
2 cups baby spinach
2 cups cherry tomatoes, halved
1/2 cup plain whole-milk yogurt, for serving
Cooked rice of your choice for serving
Procedure:
- In a large pot or Dutch oven on medium-high, heat oil. Add chicken, season with salt and pepper and sear for 4 minutes per side. Transfer to a plate and set aside.
- To pot, add onion and cook for 3 minutes, until soft. Add ginger and garlic and cook for 30 seconds, until fragrant. Add turmeric, cumin, coriander and cayenne and stir until fragrant, about 30 seconds. Add water, lentils, coconut milk, and salt. Return chicken to pot, bring to a simmer then reduce heat to medium-low. Simmer for 25-30 minutes, until lentils are tender and chicken is cooked through. Transfer chicken to a cutting board and chop when cool enough to handle.
- To pot, add spinach and tomatoes and simmer for 5 minutes, until tomatoes are softened. Top with dollop of yogurt. Serve with rice.
Donna's Quick Qi 