1/2 teaspoon chicken base (or 1/2 chicken bouillon cubes)
1 cup lentils
for the curry
6 slices bacon
1 tablespoon bacon fat
1 cup chopped celery
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons flour
2 teaspoons chicken base (or 2 bouillon cubes)
1 cup water
1 cup coconut milk
1 cup applesauce
1/4 cup tomato paste
4 tablespoons curry powder
2 cups cubed cooked chicken
cooking the lentils
Pour the water into a saucepan and ad the bacon fat, curry powder, and chicken base. Bring to a boil and add the lentils. Turn the heat to low and simmer for twenty minutes. Remove from heat, strain the lentils, and set aside.
cooking the curry
In a large skillet, cook the bacon, crumble, and set aside. Leave 1 tablespoon of the bacon fat in the pan and add the celery, onion, and garlic to sauté until transparent (approximately 3-5 minutes). Once the vegetables are transparent, add in the flour and mix to combine.
Meanwhile, dissolve the chicken base (or bouillon cubes) into boiling water.
After the chicken flavoring is dissolved, add the water, coconut milk, applesauce, tomato paste, and curry powder to the skillet with the celery, onion, and garlic. Stir together over medium heat until the mixture begins to bubble. Stir in chicken and lentils until heated through.
Serve over rice or zucchini noodles with your choice of condiments!
My favorite condiments are the crumbled bacon, peanuts, bananas, and beansprouts!
Deb also suggests chutney, sliced hard boiled eggs, raisins, and shredded coconut.