chicken and lentil curry

A great recipe for using up leftover chicken and store cupboard essentials.

Low Fat, Low Sugar

serves 4, prep 20 mins, cook 35 minutes

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 bite-sized pieces
½ tsp chilli powder
1 tsp garam masala
1 tsp turmeric powder
juice of 1 lemon
1 x 400g tin chopped tomatoes
150g red lentils

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 chili 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.

Each 315g serving contains (excludes serving suggestion)
316Kcal, 31g carbs, 35g protein, 4.6g fat, 0.6g saturates, 9g sugars, 0.3g salt

 

 

 

 


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