Heavily adapted from Simply Recipes 

Miyokos Vegan Butter - 2 Tablespoons

Olive Oil - 2 Tablespoons

Large Onion - 1 Chopped

Celery - 3 Ribs 

Carrots - 3 Chopped 

Clove Garlic - 1 

Bay leaf -1 

Curry powder - 2 Tablespoons

Cumin - 1/2 Teaspoon 

Turmeric - 1/4 Teaspoon

Chicken thighs - 2 (cleaned all fat)

Chicken breast - 1 

Chicken stock - 2 Cups 

Water - 2 Cups

Salt 2 Teaspoons 

Uncooked Red Lentils - 1/4 Cups

Uncooked basmati rice - 1/4 Cup 

Organic Large Apple - 2 Chopped

1 can Coconut milk


Cook the celery, carrots, onions and garlic in butter and oil until softened.  

Add in bay leaf and spices and cook on medium to toast the spices.  

Add the chicken and cook for a few minutes.

Pour in water and chicken stock and put the lid on.  

When the chicken is done cooking, take it out and shred it. 

Add the rice and lentils and simmer until cooked.  

Add the apple and chicken into the pot.  

Add the coconut milk and continue to simmer. 


Serve with Coyo coconut yogurt and green onions. 

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