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Red lentil curry with chicken breast and dried plums


Preparation
30
minutes
Servings
4
persons
Nutrition
526
calories

Ingredients

40 g wild rice
200 g red lentils
Salt, pepper
1 bunch spring onions
1 ginger, walnut sized
400 g chicken breast fillet
2 tablespoons oil
2 tablespoons curry Powder
150 ml poultry stock
400 ml unsweetened coconut milk
1 teaspoon grated lime peel
150 g Sunsweet prunes
Coriander leaves

Instructions

  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. 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 leaves. 

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