2 boneless chicken breasts, cut into bite-sized pieces
1/2 cup red lentils, rinsed
2 small apples, peeled, cored and chopped
2 tsp curry powder
½ tsp black pepper, ground
500 ml or 2 ½ cups chicken or vegetable broth
2 tbsp coconut cream
1 sprig parsley, for garnishing
1 tsp oregano, for garnishing
½ tsp fresh red chilli flakes (optional), for garnishing
Juice of half a lemon, optional
Salt, to taste
Chop all the vegetables and fruit – onion, carrots, garlic, and apples (core and peel apples before chopping).
Cut the chicken breasts into small bite-sized pieces.
Press saute on your instant pot and melt the butter. Add onion, garlic and carrots. Fry the vegetables for 2 or 3 minutes until they are slightly soft and fragrant.
Add chicken, red lentils, curry powder, black pepper powder and salt. Saute for 2 or 3 minutes until the chicken loses its raw, pink color and turns white. Add a few splashes of water if you find that the chicken is sticking to the pot.
Add chicken or vegetable broth and finally the apples. Cancel saute and close the lid. Make sure the steam release handle is sealed. Hit pressure cooking (high) for 10 minutes. When the timer beeps, wait for 10 minutes and release pressure.
Open the pot and stir in the coconut cream. If the soup appears to be a bit thin, simmer it on saute (normal) for 5 minutes.
Take it out in bowls and garnish with chopped parsley, fresh chilli flakes and oregano. Squeeze some lemon juice as well if you want an extra kick in your soup. Serve with warm, crusty bread on the side.
If you cannot find coconut cream, you can use 1/2 cup full-fat coconut milk also.
Use chicken or vegetable broth, depending on what you have available. I have used both at different times and the results are good with either.
Curry powder adds color and warmth to the soup, so don’t skip it. It can be found easily in most supermarkets these days.
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