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Indian chicken pan

Name: Indian chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 tub unseasoned chicken breast strips 250 g; 1 cauliflower approx. 300 g; 1 red onion 100 g; 2 garlic cloves; 1 tbsp rapeseed oil; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 0.5 tsp salt; 1 can red lentils in brine 380 g/230 g; 1 dl water; 1 bag baby spinach 65 g; 2 dl unflavored AB yogurt; 0.5 bunch of fresh parsley, chopped; 1 tsp onion powder; 0.25 tsp black pepper

This warmly spiced, one-pan chicken dish combines chicken, lentils, and cauliflower. Serve the chicken pan with a fresh parsley-yogurt sauce. This recipe has the Heart Symbol!

Smarrig Kitchen7mo

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Take the chicken out to reach room temperature 30 minutes before cooking.
2
Cut the rinsed cauliflower into medium-sized florets and finely chop the stem. If the cauliflower's protective outer leaves are in good condition, save them to use in the dish.
3
Cut the red onion into thin half-moons and finely chop the garlic cloves.
4
Sauté the onion and garlic in oil in a sauté pan or deep skillet for about 4 minutes. Add the spices and fry, stirring, for about a minute.
5
Add the chicken and cook for about 5 minutes. Add the cauliflower and mix into the onion mixture.
6
Drain the lentils and add them to the pan. Add the water. Bring to a boil, lower the heat, and simmer covered for 10 minutes or until the cauliflower is just tender.
7
Fold the spinach into the mixture and cover with a lid. Mix the ingredients for the sauce together. Serve the chicken pan with the parsley yogurt.