Chicken and lentil curry

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  • 2 clove(s) Garlic
  • 1 inch slice(s) Root Ginger
  • 1/2 tablespoons, level Paprika
  • 1/2 teaspoons, level Chilli Powder
  • 1 teaspoons, level Garam Masala
  • 1 teaspoons, level Ground Cumin
  • 1 teaspoons, level Coriander, Dried
  • 1/2 teaspoons Turmeric
  • 1/4 teaspoons Salt
  • 1 tablespoons, level Tomato Purèe
  • 1 individual Chilli, Green or Red
  • 10 sprig(s) Coriander, fresh, handful
  • 4 spray(s) Calorie controlled cooking spray
  • 2 large Onion(s), diced
  • 400 g Split Red Lentils, dry
  • 1 cube(s) Vegetable stock cube(s), made with 500ml hot water
  • 1 can(s), large Tinned Tomatoes
  • 4 medium Chicken breast, skinless, raw, diced
  • 150 g Spinach
  • 200 ml Reduced Fat Coconut Milk, Canned
  • 1 pot(s), small Fat Free Natural Yogurt

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.

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.

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.

Serve in topped topped with a dollop of fat free natural yogurt and some chopped coriander.

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