Red Lentil and Chicken Curry

Red Lentil and Chicken Curry

Serves 4
Cooks in
Easy

Ingredients

Olive oil for frying
2 large red onions, finely chopped
6 garlic cloves, finely chopped
400g red lentils
1.5 litres vegetable stock
6 free-range skinless chicken breasts, cut into bite-size pieces
2-3 tbsp madras curry paste (or use a milder one)
300g field fare frozen baby leaf spinach (defrosted)
Thick natural yogurt to serve (optional)

Olive oil for frying2 large red onions, finely chopped6 garlic cloves, finely chopped400g red lentils1.5 litres vegetable stock6 free-range skinless chicken breasts, cut into bite-size pieces2-3 tbsp madras curry paste (or use a milder one)300g field fare frozen baby leaf spinach (defrosted)Thick natural yogurt to serve (optional)

Heat a little olive oil in a very large pan, add the onions and garlic, then fry for 4-5 minutes until softened.

Add the lentils and a little of the stock and simmer.

Keep adding small amounts of stock, bit by bit, as the lentils cook and soften, as if you were cooking a risotto.

Once the lentils start to breakdown, add the chicken and curry paste and stir well.

Keep simmering and adding stock for 20-25 minutes until the chicken is cooked and you’ve added all the stock.

Add the baby spinach at the last minute, a handful at a time, season with salt and pepper and stir until the spinach has wilted.

Serve immediately, with a dollop of yogurt on the side, if you like.

 

Many thanks to Delicious Magazine for this recipe.

Important Information

d
These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
j
Share Recipe
i
Print Recipe