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Chicken and lentil curry

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Chicken and lentil curry
One of our most popular recipes, this curry is a great way to use up leftover chicken and storecupboard essentials. It's ideal if you're on a budget, too.
Serves
4
Prep
20 minutes
Cook
35 minutes
Each 271g serving contains (excludes serving suggestion)
KCal
332
Carbs
30.5g
Fibre
4.9g
Protein
29.4g
Fat
9.1g
Saturates
1.9g
Sugars
9.0g
Salt
0.26g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 tsp ground cumin seeds
1 tsp coriander seeds
1 tbsp rapeseed oil
2 onions, thinly sliced
4 cloves garlic, thinly sliced
3 cm fresh ginger, finely chopped
1-3 green chillies, split open
400g chicken thigh, 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

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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