Chicken Breast with Curry Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 2 bell pepper (s)
- 1 bunch spring onion (s)
- 1 bunch chives
- 200 g lentils, red
- 1 clove garlic
- 2 tablespoons oil
- 0.5 liter ½ poultry broth or vegetable broth
- 2 tablespoon, leveled curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the garlic and squeeze it into a bowl, stir with the oil. Dice the meat and turn it. Cover and marinate in the refrigerator for 1-2 hours.
- Cut the spring onions, cut the peppers into narrow strips.
- Heat the wok. Sear the meat with the marinade. Fry the spring onions and peppers briefly.
- Sprinkle curry on top and toast. Deglaze with the broth, mix in the lentils and cook covered for a good 10 minutes. Season to taste with salt and pepper. Cut the chives into rolls and sprinkle over them.
- Note: Only use small red lentils due to the short cooking time.
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