Red lentil and chicken curry

Name: Red lentil and chicken curry
Yield: Serves 6
Cuisine: Indian recipes
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)

8 Reviews

Portion size: Serves 6
Hands-on time 35 min
Difficulty: easy

Recipe by: Dale Pinnock

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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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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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