Chicken Curry Daal
Gluten-free, Lactose free
Level
Medium
Type
Main course
Portions
2 people
Time
30 min
Ingredients
- 200g of chicken breast
- 120g of red lentils (uncooked)
- 4 handful of spinach
- 1 tsp of curry powder
- 100ml of coconut milk
- 1 pinch of salt
- 1 pinch of black pepper
Step 1
Cook the lentils: In a saucepan, add the 60g of red lentils with enough water to cover. Bring to a boil, then simmer until the lentils are tender, about 15-20 minutes. Drain any excess water.
Step 2
Grill the chicken: While the lentils are cooking, heat a separate pan over medium heat. Grill the chicken breast until fully cooked, about 5-7 minutes on each side or until juices run clear. Set aside to rest.
Step 3
Combine ingredients in a pan: In a large pan or wok, add the cooked lentils. Add the spinach, a dash of light coconut milk, curry powder, salt, and pepper. Stir everything together over medium heat until the spinach wilts and the flavors are well combined.
Step 4
Shred the chicken: Using a fork, pull the chicken into bite-sized pieces.
Step 5
Serve: Spoon the lentil daal into a bowl or plate, then top with the shredded chicken.
Enjoy your Chicken Curry Daal as a nourishing, protein-packed meal!
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
More Recipes
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F