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.