Yellow lentil curry

Ingredients

• 500 g chicken thigh fillets
• 2 tbsp curry masala
• 4 eggs
• 300 g jasmine rice
• Indian spiced lentils
• Thai yellow curry
• Salt & pepper
• Olive oil and sunflower oil
• 400 ml coconut milk
• 2 onions, sliced into half rings
• 2 cloves garlic
• 300 g broccoli
• 4 naans
• Fresh mint

Instructions

1. 1

   Start by marinating the chicken thighs. Marinate them with: 2 tbsp curry masala, a pinch of pepper and a splash of olive oil. Leave to rest for 30 minutes.Boil the 4 eggs, then shock them in cold water and let them cool. Cook the jasmine rice according to the package instructions.Fry the marinated chicken in sunflower oil in a cast-iron pan. Then add the garlic and onion and sauté for 2 minutes. Stir in the curry paste and fry briefly as well.Then add the coconut milk and bring to a boil. Let the broccoli simmer for 5 minutes until just tender. Finally add the spiced lentils and cook for a moment; season with salt and pepper to taste.Divide the rice among plates and spoon the curry over it. Cut the egg in half and place it on top of the curry. Serve the naan in two pieces alongside.