Mild Coconut Lentil Whole Chicken Stew

A cozy meal-prep stew with tender whole chicken, red lentils, carrots, spinach, and a gentle coconut curry broth for easy lunches or dinners.

Mild Coconut Lentil Whole Chicken Stew
Prep time
15 min
Cook time
75 min
Yield
1 serving

Ingredients

  • 0.5 g Black Pepper
  • 5 g Canola Oil
  • 80 g Carrot
  • 80 g Coconut Milk
  • 3 g Curry Powder
  • 55 g Dry red lentils
  • 4 g Garlic
  • 4 g Ginger
  • 1.5 g Salt
  • 40 g Spinach
  • 300 g Whole Chicken
  • 45 g Yellow Onion

Instructions

  1. Pat the whole chicken dry and season it with salt, black pepper, and part of the curry powder.
  2. Heat the canola oil in a large pot, then brown the chicken on several sides to build flavour.
  3. Add the onion, garlic, ginger, carrots, and remaining curry powder around the chicken, then cook briefly until fragrant.
  4. Add the red lentils, coconut milk, and enough water to partly cover the chicken, then bring to a gentle simmer.
  5. Cover and cook until the chicken is tender and fully cooked, stirring the lentils occasionally so they do not stick.
  6. Remove the chicken from the pot, let it cool slightly, then pull the meat from the bones.
  7. Return the pulled chicken to the pot, add the baby spinach, and simmer until the spinach wilts and the stew thickens.
  8. Divide into meal-prep containers and cool before refrigerating.