- 0:15 Prep
- 0:42 Cook
- 4 Servings
- Capable cooks
Take a few shortcuts with this ‘superbly easy’ dish. No wonder Taste members love this recipe!
Ingredients
- 2 tablespoons olive oil
- 6 chicken thigh fillets, chopped
- 1 large brown onion, finely chopped
- 2/3 cup korma curry paste
- 1/2 cup water
- 400ml can coconut milk
- 2 x 400g cans brown lentils, drained, rinsed
- 1/4 cup coriander leaves, chopped
Method
- Step 1Heat oil in a frying pan over high heat. Cook chicken, in batches, for 3 minutes, tossing, or until browned. Set aside.
- Step 2Reduce heat to medium. Add onion. Cook, stirring, for 3 minutes. Add curry paste. Cook, stirring, for 2 minutes. Combine water and coconut milk. Add to frying pan with chicken and lentils. Stir to combine.
- Step 3Cook, uncovered, for 30 minutes or until chicken is cooked through. Sprinkle with coriander. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3149 kj
Energy
53g
Fat Total
22g
Saturated Fat
9g
Fibre
44g
Protein
141mg
Cholesterol
1795.84mg
Sodium
6g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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