Creamy Chicken and Red Lentil Stew

Name: Creamy Chicken and Red Lentil Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 20 g olive oil; 150 g onion, quartered; 2 cloves garlic; 10 g fresh ginger, peeled; 400 g chicken breast, cut into 2-3 cm pieces; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 1 tsp smoked paprika; 120 g red lentils, rinsed; 400 g chicken stock; 400 g canned diced tomatoes; 0.5 tsp salt, or to taste; 0.25 tsp black pepper, or to taste; 100 g baby spinach; 150 g full-fat Greek yogurt; Fresh coriander, chopped, for garnish (optional)

Thermomix recipe: Creamy Chicken and Red Lentil Stew. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

20 g olive oil
150 g onion, quartered
2 cloves garlic
10 g fresh ginger, peeled
400 g chicken breast, cut into 2-3 cm pieces
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric powder
1 tsp smoked paprika
120 g red lentils, rinsed
400 g chicken stock
400 g canned diced tomatoes
0.5 tsp salt, or to taste
0.25 tsp black pepper, or to taste
100 g baby spinach
150 g full-fat Greek yogurt
Fresh coriander, chopped, for garnish (optional)

Instructions

Add olive oil, onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
Add the chicken breast pieces, ground cumin, ground coriander, turmeric, and smoked paprika to the bowl. Cook 5 min / 120°C / Speed 1 / Reverse.
Add the rinsed red lentils, chicken stock, diced tomatoes, salt, and pepper to the bowl. Ensure the simmering basket is placed on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
Cook 20 min / 95°C / Speed 2 / Reverse. This is a thick dish, so maintaining a steady churn is important.
Pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash of hot water or stock if the stew appears too thick.
Continue to cook 15 min / 95°C / Speed 2 / Reverse, or until the lentils are tender and the chicken is cooked through.
Add the baby spinach and Greek yogurt to the bowl. Stir 2 min / 90°C / Speed 1 / Reverse, until the spinach has wilted and the yogurt is well combined.
To settle the stew and prevent any sticking, cook for a final 1 min / 90°C / Speed 1 / Reverse.
Serve hot, garnished with fresh coriander if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.