Red lentil and chicken curry

Red lentil and chicken curry
  • Serves icon Serves 6
  • Time icon Hands-on time 35 min

Dale Pinnock’s red lentil and chicken curry recipe helps to lower cholesterol and it’s rich in soluble fibre.

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
Calories
444kcals
Fat
6.4g (0.9g saturated)
Protein
56g
Carbohydrates
41.1g (5.1g sugars)
Fibre
6.9g
Salt
0.7g

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)

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.

delicious. tips

  1. You could swap the chicken for fish, seafood or tofu.

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