Chicken and lentil curry

A great recipe for using up leftover chicken and storecupboard essentials.

Serves

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

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

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.
Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
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.