Quick korma chicken & lentils
Chicken breast, skinless, raw
Patak's Curry Paste Korma Paste
Calorie controlled cooking spray
1 small, finely chopped
20 g, peeled and grated
2 clove(s), crushed
Split Red Lentils, dry
250 g, rinsed
Chicken stock cube(s)
1 cube(s), 750ml
2 zest(s) of 1, zest of 1 and wedges to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken on a baking tray, season well and brush with the curry paste. Bake in the oven for 20 minutes until golden and cooked through.
- Meanwhile, mist a medium pan with cooking spray. Set over a medium-high heat and fry the onion for 5-6 minutes until softened. Add the ginger and garlic and cook for another minute before stirring in the lentils. Pour in the hot chicken stock, cover, and bring to a gentle simmer, cooking for 10-12 minutes or until the lentils are tender.
- Stir in the lemon zest and spinach and season well. Serve the lentils with the chicken breasts and garnish with the lemon wedges.