• Samantha Lluisė

Chicken curry stew


  • 2 cups of french lentils

  • 3 carrots

  • 1 onion

  • 200g pumpkin

  • 1 cup corn

  • 1 cup peas

  • 1 tsp Cumin (ground)

  • 1 tbsp Curry Powder

  • 4 Garlic cloves

  • 2 litres Organic broth

  • 8 Chicken thigh cutlets (free range or organic)


  • Rinse the lentils well.


  • Cut the vegetables into chunky pieces.


  • Add all ingredients to the Thermomix or slow cooker


  • Cook for 8 hours


  • Remove the chicken and using a fork shred and then return to the pot, give it a good stir and serve

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Email: samantha@lotuswomenshealth.com.au

Phone: 0438 118 094

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