Photo of Chicken & lentil curry by WW

Chicken & lentil curry

Points® value
Total Time
35 min
5 min
30 min



2 clove(s)

Root Ginger

1 inch slice(s)


½ tablespoon(s), level

Chilli Powder

½ teaspoon(s), level

Garam Masala

1 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


½ teaspoon(s)


¼ teaspoon(s)

Tomato Purèe

1 tablespoon(s), level

Chilli, green or red

1 individual

Coriander, fresh

10 sprig(s), handful

Calorie controlled cooking spray

4 spray(s)


2 large, diced

Split Red Lentils, dry

400 g

Vegetable stock cube

1 cube(s), made with 500ml hot water

Tinned Tomatoes

1 can(s), large

Chicken breast, skinless, raw

4 medium, diced


150 g

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Fat Free Natural Yogurt

1 pot(s), small


  1. First make the curry paste, add garlic, ginger, all the spices, tomato puree, chilli and coriander into a small food processor and pulse until a paste is formed (make sure to add the whole coriander, stalks and all, these add lots of flavour). If you don't have a a food processor, finely chop the garlic, ginger and coriander and mix with the remaining paste ingredients.
  2. Spray a large saucepan with cooking spray over a low-medium heat. cook the onions for 5-10 minutes until translucent. Add the curry paste and cook for a few minutes. Add the lentils to the pan and stir through the paste.
  3. Pour in the stock and tinned tomatoes; increase the heat and bring to the boil, then reduce to a simmer and cook for 5 minutes before adding the chicken. Cook for 10 minutes or until the lentils and chicken are cooked through. Stir through the spinach and coconut milk.
  4. Serve in topped topped with a dollop of fat free natural yogurt and some chopped coriander.