I have to admit that this was another meal kind of concocted on the spot to avoid having to make a trip to the shops, well after my fortnight’s menu plan was over.
I know that it doesn’t look pretty, but man it tastes good! I think it’s my personal favourite of the moment – Peter agrees, Ellie squeals when you stop shovelling it in and even the boys both ate and enjoyed it 😀 Happy Mummy!
- 800g chicken thighs, diced
- 1 brown onion, finely diced
- 4 cloves garlic, crushed
- 2 medium red chilli, finely diced
- 800g tin crushed tomatoes
- 270g coconut cream
- 2 400g tin brown lentils, drained and rinsed
- 2 tbsp Massel chicken style stock powder
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- rice bran oil
Heat a little oil in a large frying pan. Fry the onion for a minute or two before adding the garlic and chilli. Cook, stirring for about a minute before adding the chicken.
Sprinkle the chicken with stock powder and allow it to brown.
Add the coriander and cumin and stir well.
Add the lentils and tomatoes plus about 1/4 a tin of water.
Reduce heat to low and allow to simmer for about 15 minutes. Stir in the coconut cream and simmer for another 15 minutes (or longer if you’d like a thicker sauce).
Serve with rice.
This made enough for at least 2 dinners for all of our family, plus a few lunches and it freezes and thaws really well.