Red Lentil and Chicken Curry
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)
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.