Summary

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

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Instructions

1. 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.
2. Cut the spring onions, cut the peppers into narrow strips.
3. Heat the wok. Sear the meat with the marinade. Fry the spring onions and peppers briefly.
4. 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.
5. Note: Only use small red lentils due to the short cooking time.