Chicken & lentil curry

Total Time
  • Garlic
    2 clove(s)
  • Root Ginger
    1 inch slice(s)
  • Paprika
    ½ tablespoons, level
  • Chilli Powder
    ½ teaspoons, level
  • Garam Masala
    1 teaspoons, level
  • Ground Cumin
    1 teaspoons, level
  • Coriander, Dried
    1 teaspoons, level
  • Turmeric
    ½ teaspoons
  • Salt
    ¼ teaspoons
  • Tomato Purèe
    1 tablespoons, level
  • Chilli, Green or Red
    1 individual
  • Coriander, fresh
    10 sprig(s), handful
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    2 large, diced
  • Split Red Lentils, dry
    400 g
  • Vegetable stock cube(s)
    1 cube(s), made with 500ml hot water
  • Tinned Tomatoes
    1 can(s), large
  • Chicken breast, skinless, raw
    4 medium, diced
  • Spinach
    150 g
  • Reduced Fat Coconut Milk, Canned
    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.

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