Spiced Chicken And Coconut Lentil Stew Recipe

About this recipe

Spiced Chicken and Coconut Lentil Stew is a delightful Indian dish that combines tender chicken with creamy red lentils and coconut milk, infused with aromatic spices. This hearty and comforting stew is perfect for dinner, offering a balance of protein, fiber, and flavor. The dish is easy to prepare in one pan, making it a convenient option for meal prep or a satisfying family meal. With a rich blend of turmeric, cumin, coriander, and chili, the flavors are bold yet balanced. Serve it hot, garnished with fresh coriander, alongside rice or bread alternatives for a wholesome dining experience. Whether you're looking to fuel your body with nutritious ingredients or simply indulge in a flavorful meal, this stew is a fantastic choice.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• - MASOOR DAL SPECIAL 500GM
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the red lentils thoroughly under running water and set aside to drain.
2. 2. Dice the chicken breast into bite-sized pieces and season lightly with salt.
3. 3. Heat vegetable oil in a large pan or pot over medium heat and add cumin seeds.
4. 4. Once the cumin seeds start to sizzle, add finely chopped ginger and garlic, sautéing for 1 minute.
5. 5. Add chopped onion to the pan and cook until it turns golden brown, stirring occasionally.
6. 6. Stir in the turmeric, red chili powder, and coriander powder, cooking for 30 seconds to enhance the flavors.
7. 7. Add diced tomatoes and cook until softened and blended with the spices, forming a thick base.
8. 8. Mix in the chicken pieces, stirring to coat them evenly with the spice mixture, and cook for 5 minutes.
9. 9. Pour in the coconut milk and water, stirring well, and bring the mixture to a gentle simmer.
10. 10. Add the rinsed lentils to the pot and stir to combine with the coconut-spiced sauce.
11. 11. Cover the pot and let the stew simmer on low heat for 20 minutes, stirring occasionally.
12. 12. Check the lentils for doneness; they should be soft and creamy. Adjust seasoning with salt if needed.
13. 13. Garnish the stew with freshly chopped coriander leaves before serving.
14. 14. Serve the spiced chicken and coconut lentil stew hot, paired with your favorite bread or rice alternative.