1poundsboneless skinless chicken thighs , cut into bite-size pieces
½medium yellow onion, diced
1teaspoonminced garlic
1teaspoonminced ginger
2teaspoonsmild curry powder
1tablespoonolive oil
3cupswater
½cupfull fat coconut milk
½teaspoonsalt, to taste
1teaspoonlemon juice
1tablespoonfresh chopped cilantro
Instructions
In a large pot, add olive oil and heat it over medium heat. Add diced onion and cubed chicken. Cook for about 2-3 minutes, stirring occasionally.
Add minced ginger, garlic and curry powder. Cook for another minute or two until it becomes aromatic.
Add 1 cup pf rinsed lentils and 3 cups of water. Bring it to a boil, and cook on low for about 20-25 minutes or until lentils are fully cooked. They should be tender when cooked.
Add coconut milk and salt. Simmer for another few minutes. Take off the heat and add lemon juice. Taste the curry and add more salt if needed. Enjoy!
Notes
If you like spicy curry, add about 1.4 teaspoons of cayenne pepper.Use tofu instead of chicken for a vegan version of this dish.