Chicken and Lentil Curry

I love a good one pot meal. It’s easy on clean up, usually something comforting, and is typically quite adaptable to what you have on hand. I made this for clients earlier this week and was all too happy to enjoy some of the leftovers for lunch myself.

Photo Aug 21, 1 07 01 PM

4 cups chicken, diced
1 TBS olive oil
2 tsp curry powder
1 1/2 tsp kosher salt
1 tsp ground ginger
1 tsp ground coriander
1 tsp garlic powder
1 tsp turmeric
1/2 tsp black pepper

1 cup brown lentils
1 small yellow onion, diced
1 15 oz can of coconut milk
3 1/2 cups vegetable broth

Heat oil over medium to medium high heat in large Dutch oven or heavy bottomed pot. Add chicken and spices and let the meat brown for 3-5 minutes. Add lentils, onions, coconut milk, and broth. Bring to a boil and reduce to a simmer. Simmer until most of the liquid has absorbed and the lentils are tender. Garnish with fresh cilantro and cashews.

Variations:
I always consider recipes a framework or a methodology more than an exact list of ingredients. For this recipe, there are so many ways you can personalize it. Swap cubed sweet potatoes for the chicken to make it vegetarian and vegan. Substitute quinoa or chickpeas for the lentils. Add any other vegetables hanging out in your fridge – carrots, peppers, or cauliflower. Use fresh ginger and garlic if you prefer. Have fun and make it your own.

Photo Feb 17, 9 27 59 PM

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