- 1 tsp olive oil
- 1/2 Tbsp grated ginger
- 2 cloves of minced garlic
- 2 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 can coconut milk
- 1 tsp light brown sugar
- 1 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chopped cilantro
- 1/2 cup of lentils (brown or red)
- 1 can of chickpeas
- 1/4 head of chopped broccoli
- 1 chopped green bell pepper
* Instructions:
- In a small saucepan get some water boiling and follow package instructions to make lentils. While you wait for the lentils; get a large skillet, and heat the oil over medium heat until hot. Add the ginger, curry powder, cumin and garlic and cook, stirring constantly for about a minute. Add the chicken and cook until lightly browned, 3 minutes. Stir in the bell pepper, chickpeas, coconut milk, brown sugar, fish sauce, salt and pepper. Cook for 4-5 minutes until the chicken is cooked through. Turn down heat add the cooked lentils and simmer, stirring constantly for a minute or so until the sauce thickens. Lastly, Stir in the cilantro and enjoy.
~ Recipe adapted and changed but from melskitchencafe
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