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Chicken and lentil curry

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Chicken and lentil curry
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
349
Carbs
36.2g
Fibre
6.6g
Protein
35.8g
Fat
5.3g
Saturates
0.70g
Sugars
13.4g
Salt
0.26g
Fruit/Veg Portion
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
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Method

Recipe 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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