Chicken, lentil and spinach curry

Chicken, lentil and spinach curry
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min, simmering time 20-25 min

One pack of chicken thighs and several store cupboard ingredients are all it takes to whip up this flavoursome dinner for two. It may not be a curry in a hurry but it is worth the wait.

Nutrition: per serving

Calories
679kcals
Fat
33.3g (10.7g saturated)
Protein
53.9g
Carbohydrates
35.4g (7.8g sugars)
Fibre
11.2g
Salt
1.1g
Calories
679kcals
Fat
33.3g (10.7g saturated)
Protein
53.9g
Carbohydrates
35.4g (7.8g sugars)
Fibre
11.2g
Salt
1.1g

Ingredients

  • A glug of sunflower oil
  • ½ red onion, finely sliced
  • 2 garlic cloves, crushed
  • a thumb-size piece of fresh ginger, grated
  • 2½ tbsp Patak’s Mild Curry Paste
  • 90g canned green lentils (drained and rinsed)
  • 250ml cold water
  • 200ml reduced-fat coconut milk
  • 4 free range skin-on chicken thighs
  • 100g frozen peas
  • 100g baby spinach
  • ½ small bunch fresh coriander, roughly chopped

To serve

  • Good spoonful of natural yogurt
  •  A couple of lime wedges

Method

  1. Heat sunflower oil in a large frying pan, then fry the red onion over a medium heat for 5-6 minutes until starting to soften.
  2. Add the garlic and ginger, then fry for 1 minute. Add the curry paste and fry for 3 minutes, then add the lentils, water and coconut milk. Bring to a gentle simmer, then add the chicken thighs. Cover and simmer gently for 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken, discard the skin and bones, then shred the meat into the curry. Add the peas and baby spinach, then heat. Taste, season, then stir in the coriander. Serve in bowls, topped with a good spoonful of natural yogurt and a couple of lime wedges.

delicious. tips

  1. Make up to 24 hours in advance, then cool and chill in an airtight container. Gently reheat in a saucepan on the hob until piping hot.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Smoked haddock and watercress tart

A light and fresh haddock tart recipe for a quick midweek supper. Use up any...

Save recipe icon Save recipe icon Save recipe

June seasonal recipes

Quick plaice with lemon parsley butter and crushed potatoes

This healthy plaice recipe, served with lemon parsley butter and crushed potatoes, is perfect for...

Save recipe icon Save recipe icon Save recipe

Fishcake recipes

Simple salmon fishcakes with fennel slaw

These easy-to-make salmon fishcakes, served with a fresh fennel slaw, makes a light, summery and...

Save recipe icon Save recipe icon Save recipe

Prawn recipes

Smoky prawns with tomato and coriander

This spicy, Spanish-style starter kicks off a romantic meal in style. Turn up the heat...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.