Green Chicken & Lentil Curry
PREP + COOK TIME 35 MINS SERVES 4
INGREDIENTS
4 thigh chicken fillets, chopped into 1 cm pieces
3/4 cup dried green lentils, washed, drained
1 small brown onion, finely chopped (or 2 x eshallots)
1 tbsp curry powder
400ml can coconut milk
2 medium zucchinis, chopped into 1 cm pieces (or capsicum, carrot or broccoli)
2 x kafir lime leaves (opt)
3 tbsp fresh lime juice (1/2 lime)
Green herb paste
3/4 cup coriander leaves (stalks incl)
3/4 cup mint leaves
1 thumb size piece ginger, peeled
1 green chilli
Pantry basics
Olive oil
Salt
METHOD
To make the green herb paste, combine all ingredients in a food processor with 1/2 cup of water and blend until smooth; set aside.
Heat olive oil in a medium saucepan; sauté onion for 3 mins; add curry powder and sauté for a further minutes; add chicken and brown for 3-4 mins; add lentils, coconut milk, green herb paste and stir until combined; add kafir lime leaves if using; bring to the boil and reduce to a simmer; cook for 7 mins.
Add zucchinis to curry; stir to combine; place lid on saucepan and cook for a further 20 mins.
Season with salt and lime juice.
Serve with extra steamed greens or steamed rice if you prefer. Left overs can be kept in an airtight container in the refrigerator for up to 3 days.
GEORGIES TIPS
This is a great recipe to freeze in meal size containers for up to 2 months.
