Red lentil and chicken curry

Method

1. 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.
2. 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.
3. 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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