Goan chicken & lentil curry - spice pots
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 large
Garlic
5 clove(s)
Root Ginger
1 tablespoon(s)
Spice Pots Goan Blend
5 teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Chicken breast, skinless, raw
700 g
Chicken stock cube(s)
1 cube(s)
Split Red Lentils, dry
200 g
Mango Chutney
1 tablespoon(s), heaped
Coriander, fresh
1 tablespoon(s)
Instructions
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.
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