I have to admit that this was another meal originally concocted on the spot to avoid having to make a trip to the shops, well after my 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!

*When I have a really busy day and this curry is on the menu, I switch to my slow cooker version  – see below the main recipe for the details!

• 8 chicken thighs, diced (approx 1kg)
• 1 brown onion, finely diced
• 2 cloves garlic, crushed
• 1 medium red chilli, finely diced
• 800g tin crushed tomatoes
• Optional: 600g pumpkin, diced
• 140g coconut cream
• 2 x 400g tin brown lentils, drained and rinsed
• 1 400g tin of black beans
• 1 tsp Massel chicken style stock powder
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• 2 tsp ground turmeric
• 2 tsp ground ginger
• 2 tbsp olive oil
• water

Heat the 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, plus other hers and spices and stir well. Allow it to brown.

If you’re using  in the pupmkin add here and stir well to combine. Cook for 5 minutes, stirring occasionally.

Add the lentils, beans and tomatoes plus about 1/4 a tin of hot 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 brown or wild rice. Or try a bed of spinach if you need a lower carb option.

 

This makes enough for 10-12 adult dinner serves and it freezes and thaws really well.

Enjoy!!

*SLOW COOKER VARIATION*

• 8 chicken thighs (approx 1kg)
• 1 tsp onion flakes
• 1/2 tsp garlic flakes
• 1/2 tsp red chilli flakes
• 2 x 400g tin brown lentils, drained and rinsed
• 1 400g tin of black beans
• 1 tsp Massel chicken style stock powder
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• 2 tsp ground turmeric
• 2 tsp ground ginger
• 800g tin crushed tomatoes
• Optional: 600g pumpkin, diced
• 140g coconut cream

Place chicken in the bottom of the slow cooker.

Mix together all of the herbs and spices and sprinkle over the chicken.

Top with the pumpkin (if you’re using it) and all of the beans and lentil.

Add in the tinned tomatoes, plus 1/4 cup water and give it a gentle mix so that some of the liquid makes it to the bottom of the slow cooker.

Place on the lid and cook on low for 7 hours.

Remove the lid and use 2 forks to shred the chicken, then stir in the coconut cream and allow to keep cooking, lid off, for another hour.

Serve as ususal.