Ingredients for 4 persons
4 chicken breasts, diced
2 red bell peppers, diced
2 onions, chopped
1 large can chickpeas
200 g red lentils, dried
4 cloves of garlic, chopped
4 tomatoes, diced
500 ml coconut milk
200 ml milk
2 tbsp red curry paste
1 tsp tandoori masala
1 tsp curcuma
2 tsp salt
Let the lentils soak for about 1 hour in hot water.
Sauté the onions and garlic until they are soft. Add the bell peppers and the chicken breast. Fry everything for a few minutes. Stir steady. Now add the tomatoes and season it with salt, curcuma and tandoori.
Pour everything into a oven ware with lid. Add the drained chickpeas, lentils and coconut milk and season it with the curry paste. Stir all and give it into the oven.
Let it cook for about 2 hours at 160°C with closed lid.
Stir now and then and fill missing liquid with milk.
If needed you can season again with some curry paste and salt.
It’s served best with basmati rice or homemade Naan bread.