Chicken & lentil curry
16
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Garlic
2 clove(s)
Root Ginger
1 inch slice(s)
Paprika
0.5 tablespoon(s), level
Chilli Powder
0.5 teaspoon(s), level
Garam Masala
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Turmeric
0.5 teaspoon(s)
Salt
0.25 teaspoon(s)
Tomato Purèe
1 tablespoon(s), level
Chilli, green or red
1 individual
Coriander, fresh
10 sprig(s)
Calorie controlled cooking spray
4 spray(s)
Onion
2 large
Split Red Lentils, dry
400 g
Vegetable stock cube
1 cube(s)
Tinned Tomatoes
1 can(s), large
Chicken breast, skinless, raw
4 medium
Spinach
150 g
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Fat Free Natural Yogurt
1 serving(s)
Instructions
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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