Red lentil and chicken curry
- Published: 31 Mar 14
- Updated: 18 Mar 24
On a low-cholesterol diet? Dale Pinnock’s red lentil and chicken curry recipe helps to lower cholesterol, and it’s rich in soluble fibre.
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Serves 6
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Hands-on time 35 min
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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 baby leaf spinach
- Thick natural yogurt to serve (optional)
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Method
- 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 break down, 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.
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- Recipe from April 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 444kcals
- Fat
- 6.4g (0.9g saturated)
- Protein
- 56g
- Carbohydrates
- 41.1g (5.1g sugars)
- Fibre
- 6.9g
- Salt
- 0.7g
delicious. tips
You could swap the chicken for fish, seafood or tofu.
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[…] Batch meals are any meals you can make large amounts of and then freeze/fridge for later use – Dale Pinnock’s red lentil and chicken curry is a great one to make in bulk and then put to one side for when you’re just not feeling it, and […]
[…] We first enjoyed this delicious red lentil and chicken curry at a garden party 5 years ago to celebrate with friends who had recently married. A buffet was provided along with a couple of big pots of this curry and stovies. I enjoyed it so much I went back for seconds!! I love lentils and the level of spice was just perfect for me, so I did some investigating and managed to find out who’d made it…and it turns out the recipe is from the delicious magazine. […]
A lovely straight forward but tasty recipe. I will definitely make this again.
I love this recipe because it is easy to prepare, healthy, cheap to make and delicious. A perfect student meal.