Photo of Goan chicken & lentil curry - spice pots by WW

Goan chicken & lentil curry - spice pots

Points® value
Total Time
30 min
10 min
20 min


Calorie controlled cooking spray

4 spray(s)


2 large, finely chopped


5 clove(s), crushed

Root Ginger

1 tablespoon(s), grated

Spice Pots Goan Blend

5 teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Chicken breast, skinless, raw

700 g, chopped into large chunks

Chicken stock cube(s)

1 cube(s), to make 300ml

Split Red Lentils, dry

200 g

Mango Chutney

1 tablespoon(s), heaped

Coriander, fresh

1 tablespoon(s), chopped


  1. Mist a nonstick pan with cooking spray and place over a medium-high heat and fry the onions for 10 minutes, or until soft and browning.
  2. Add the garlic, ginger and the Goan spices and cook for a couple of minutes. Add a splash of water if the mix is looking too dry. Add the tomatoes and cook down until dark and thick.
  3. Add in the chicken and some salt and cook on a high heat for a couple of minutes. Add 300ml chicken stock and lentils.
  4. Bubble away gently for about 15 minutes until the lentils are just tender and the chicken is cooked through.
  5. Add the mango chutney and stir through. Serve garnished with the chopped coriander.