Summary

Ingredients

• 4 chicken breasts, diced
• 2 red peppers, diced
• 2 onion (s), diced
• 1 gr. Can (s) chickpeas, approx. 850 g
• 200 g lentils, red, dried
• 4 clove (s) garlic, pressed
• 4 tomato (s), diced
• 500 ml coconut milk
• 200 ml cream or milk (less fat!)
• 2 tablespoon curry paste, red, from the glass
• 1 teaspoon tandoori masala
• 1 teaspoon turmeric
• 2 teaspoons salt, according to taste

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Instructions

1. Soak the lentils in hot water for about an hour.
2. Steam the onion with the garlic in a large pan until translucent. Add paprika and fry briefly. Add meat and fry it too. Now add the tomatoes and season with salt, turmeric and tandoori to taste.
3. Put everything in a fire-proof dish with a lid. Drain the chickpeas and lentils and add. Pour the coconut milk over it and season with the curry paste. Mix everything with a wooden spoon and place in the oven.
4. Now cook for approx. 2 hours at approx. 160 ° C with the lid closed. Stir occasionally with a wooden spoon. If you lose fluids, keep adding some milk or cream. Season again to taste and, if necessary, season with curry paste or salt.
5. It goes well with basmati rice and fresh naan bread.