Summary

Ingredients

• 2 chicken breasts, cut into small pieces
• 1 bunch spring onion (s), finely chopped
• 2 bell peppers, cut into small pieces
• 1 can coconut milk
• 3 teaspoon curry paste, red
• 1 clove garlic
• 1 teaspoon turmeric
• 1 teaspoon paprika powder
• 250 g lentils, red
• Oil for frying
• soy sauce

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Instructions

1. Mix the coconut milk with water (1/1) and two teaspoons of curry paste and bring to the boil. Add the lentils and simmer for a few minutes.
2. In a pan, put the chopped peppers in neutral oil such as B. Fry sesame or sunflower oil. Add the chicken breasts, not cut into pieces. Then add the garlic and spring onions to the pan and season with curry paste, spices and soy sauce.
3. Add the contents of the pan (with liquid) to the lentils and let stand for about 10 - 15 minutes. Important: Do not let it boil anymore, otherwise the lentils will become mushy. If necessary, add more liquid and season.
4. The curry can also be prepared without meat, if the chicken breast is omitted, the dish is vegan. And the spices can also be modified very well, coriander goes very well with it.