Red lentil curry with chicken breast and dried plums
Ingredients for four portions:
40 g wild rice200 g red lentils
Salt, pepper
1 bunch spring onions
1 ginger, walnut sized
400 g chicken breast fillet
2 tablespoons oil
2 tablespoons curry
150 ml poultry stock (from the jar)
400 ml unsweetened coconut milk (canned)
1 teaspoon grated lime peel (untreated)
150 g Californian prunes
some coriander leaves
Preparation:
1. Cook wild rice and lentils separately in salt water according to instructions. Wash spring onions, rinse and cut up small.
2. Peel ginger and dice finely. Wash chicken breast, pat dry and cut into cubes.
3. Heat oil. Roast chicken breast and spring onions therein. Add ginger and curry and sauté shortly. Deglaze with poultry stock and add coconut milk. Add lime peel and season with salt and pepper. Cook for 5-8 minutes.
4. Drain wild rice and lentils. Add to prunes and the sauce and heat while stirring. Season once more. Serve curry garnished with coriander leafs.
Nutritional value per portion:
Energy: 526 kcal
Protein: 40 g Fat: 9,2 g Carbohydrate: 64 g
Preparation time approx. 30 minutes