Chicken Lentil and Sweet Potato Curry
Knorr Flavour Pots have just collected first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. Knorr Flavour Pots allow you to easily infuse your cooking with the flavour of fresh herbs and spices but with the handy convenience of dried. The range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger Lemongrass, Paprika, and Mexican.
To celebrate this they asked me to take part in the #ProductOfTheYear #Knorr Flavour Pot challenge!
To help me Knorr provided me with a range of delicious ingredients, a selection of fresh vegetables and of course the Flavour pots. They are simple to use, just adding one in to a dish is quick, mess free and with the garlic ones I love not having garlic smelling fingers.
The pot with lemongrass is especially useful if you have ever struggled with chopping the stringy fresh product.
I spied coconut, lentils and sweet potato and knew I had the makings of a curry. But I wanted to give it a Thai feel, using the Knorr Ginger and Lemongrass, the garlic and Mixed Chillies would hopefully achieve this.
The end dish is warming, delicately sweet, with a lovely spice to it, the coconut cools down any real heat, feel free to make it a vegetarian meal, just add more lentils and different vegetables.
Recipe Ingredients
1 tablespoon Sunflower or vegetable oil 1 onion, chopped
2 cloves garlic chopped
1 Ginger and Lemongrass Flavour Pot 150g green lentils 1 large sweet potato chopped
500 g chicken boneless thigh fillets and halved
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 Knorr Mixed Chillies Flavour Pots
2 tomatoes, chopped
1 tin of coconut milk.
Coriander to serve.
Recipe Method:
Heat 1 tablespoon oil in a large saucepan and cook onion until soft.
Add lentils, sweet potato and cook in 1/2 pt of water until potato is nearly soft.
While the lentil mix is cooking, heat 1 tablespoon oil in a frying pan and cook chicken in
batches over medium heat until browned.
Remove from pan, then add
turmeric, cumin, ground coriander, garam masala and
stir over heat until aromatic, adding a little more oil if necessary.
Add tomatoes, Knorr Flavour Pots and coconut milk and simmer until tomatoes
are thick and pulpy.
Stir into lentil mixture, add chicken pieces, then
cover and cook over low heat for about 10 -20 minutes or until chicken is
cooked.
Stir chopped coriander through just before serving.
Disclosure Knorr provided me with the ingredients to make this dish.
I also made a herby stuffed chicken dish with another of the Knorr Flavour Pots
More posts from Jo Bryan
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