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Chicken and lentil curry

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A great recipe for using up leftover chicken and storecupboard essentials.
Serves
4
Prep
20 minutes
Cook
35 minutes
Each 313g serving contains (excludes serving suggestion)
KCal
332
Carbs
32.0g
Fibre
5.5g
Protein
36.0g
Fat
5.3g
Saturates
0.60g
Sugars
9.3g
Salt
0.30g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 tsp ground cumin seeds
1 tsp coriander seeds
1 tbsp rapeseed oil
4 onions, thinly sliced
4 cloves garlic, thinly sliced
3 cm fresh ginger, finely chopped
1-3 green chillies, split open
400g chicken breast, cut into bitesized pieces
half tsp chilli powder
1 tsp garam masala
1 tsp turmeric powder
juice 1 lemon
400g tin chopped tomatoes
150g red lentils
Method
  1. Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.
  2. Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
  3. Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
  4. Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
  5. Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.
Chefs tips
  • If you don't have all the different spices to hand, you can use your favourite curry powder or paste.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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