Curried Chicken and Lentil Salad with Minted Yoghurt DressingMake on Drop
I love this recipe. It first appeared in a calendar I did for Thermomix in Australia back in the day. I have tweaked it a fair bit since then as I have changed my methods in doing lots of things in the last 7 years. Yep, seven years since I worked for Thermomix. Hardly seems possible. Thanks to all of you out there for believing in me and supporting my hard won position in the world!
Anyway, I am pretty sure you will enjoy this one. It is hearty, flavourful (of course) and easy. Feel free to post pics on social media as you see fit, but always hashtag me so I can find it. #cookingwithtenina is a good place to start!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1/2 Teaspoon each fennel, coriander seeds, cumin seeds, white peppercorns
- 1 clove garlic
- 1/2 Teaspoon ground turmeric
- 1/2 Teaspoon ground chilli (or to taste)
- 1 Pinch nutmeg
- 1 Pinch Pink Salt Flakes BUY
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2-3 chicken breast fillets, cubed, 2cm
- 100 Grams French lentils
- 1 Litre boiling water
- 150 Grams snow peas
- Extra Virgin Olive Oil (EVOO) lemon juice and pink salt flakes to taste BUY
- 120 Grams rocket leaves
- Handfuls fresh mint leaves
- 200 Grams mini Roma tomatoes, halved lengthways
- 1 Lebanese cucumber, diced
- 1 red pear, thinly sliced
- 1 Batch Yoghurt Mint Dip Recipe
Place fennel, coriander, cumin, peppercorns and garlic into a frying pan and dry roast until just smoking and very fragrant. Cool.
Add turmeric, chilli, nutmeg and salt and place into the Thermomix bowl, mill 10 sec/speed 10.
Place chicken into a mixing bowl and tip curry powder and the EVOO on top. Toss through until chicken is thoroughly coated. Place chicken into Varoma dish and set aside. Do not clean Thermomix bowl.
Place rinsed French lentils into basket and insert into Thermomix bowl. Add water and set Varoma into position. Cook 20 min/Varoma/speed 4.
Stir chicken. Place snow peas onto Varoma tray and insert into Varoma. Steam a further 4 min/Varoma/speed 4. (Blanching the snow peas like this is optional and recommended only if you are serving this salad straight away. Otherwise just use them uncooked.)
Set chicken and snow peas aside and place drained lentils into separate bowl. Drizzle lentils with EVOO, lemon juice and add salt to taste. Allow to cool slightly.
Make the Yoghurt Mint Dip.
Assemble salad by placing rocket and mint leaves around the edges of a large salad platter. Arrange tomatoes, cucumber and pear on top of rocket.
Add cooled chicken to lentils and toss together. Pile into centre of platter and drizzle entire salad with dip.
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