Split Red Lentils, dry
Calorie controlled cooking spray
1 medium, chopped
2 clove(s), chopped
Chilli, Green or Red
½ individual, deseeded, chopped
1 teaspoons, peeled and finely chopped
1 can(s), large
Vegetable stock cube(s)
1 cube(s), 150ml stock
1 teaspoons, medium
½ teaspoons, level
Waitrose Cooks' Ingredients Tamarind Paste
2 teaspoons, level
Chicken breast, skinless, raw
300 g, cut into large bite size pieces
1 tablespoons, leaves, to serve
- Put the lentils in a small saucepan and cover with cold water. Bring to the boil, then turn the heat down to low and simmer for 10 minutes until tender. Drain.
- While the lentils are cooking, spray a large lidded pan with the cooking spray. Cook the onion, covered, for 8 minutes, until softened. Stir the onions occasionally to prevent them from sticking. Add the garlic, chilli and ginger, then add a splash of water, and cook for 1 more minute.
- Pour in the chopped tomatoes and stock, then stir in the curry powder, cumin seeds, tamarind paste and chicken. Bring to the boil, then turn the heat down and simmer, covered, for 12–15 minutes or until the chicken is cooked.
- Add the lentils and cook, uncovered, for 5 more minutes until reduced and thickened. Season. Sprinkle with the coriander leaves before serving.