Spicy Coconut Chicken Bowl (Print Version)

# Ingredients:

→ Core Elements

01 - Cooking oil (1 tbsp)
02 - Diced onion (1)
03 - Sliced carrots (3)
04 - Chopped celery (3 stalks)

→ Flavor Boosters

05 - Crushed garlic (1 clove)
06 - Grated ginger root (1 tbsp)
07 - Mixed curry spice (4 tsp)
08 - Regular salt
09 - Cracked black pepper
10 - Squeezed lemon (for topping)

→ Primary Components

11 - Chicken thighs without skin or bones (1 lb)
12 - Orange lentils (1 cup)
13 - Ready-made veggie stock (4 cups)
14 - Rich coconut milk (½ cup)

# Instructions:

01 - Pour oil in pan over medium-high flame and toss in onion, carrots and celery until soft, roughly 5 minutes
02 - Toss in garlic, ginger and curry mix, cooking until you can smell the spices, about a minute
03 - Pour in stock and lentils, drop chicken into liquid, sprinkle 1 tsp salt, and let it bubble up
04 - Turn down heat, put the lid on, and let it cook until lentils get soft and chicken hits 165°F, around 30 minutes
05 - Take chicken out, tear it up with two forks, put back in pot with coconut milk. Taste and add more salt if needed
06 - Ladle into bowls with a sprinkle of pepper and squeeze of lemon if you want

# Notes:

01 - Works great in pressure cookers (10 mins high setting plus 10 mins natural cool-down)
02 - Stays good in fridge for 3 days max
03 - Tastes amazing poured over a bed of rice
04 - Completely free from milk products and wheat

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