Quick korma chicken & lentils
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Warming flavours like ginger, garlic and mild curry make this the perfect dish for a chilly evening.
Ingredients
Chicken breast, skinless, raw
4 medium
Patak's Curry Paste Korma Spice Paste
50 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 small
Root Ginger
20 g
Garlic
2 clove(s)
Split Red Lentils, dry
250 g
Chicken stock cube(s)
1 cube(s)
Lemon
2 zest(s) of 1
Spinach
200 g
Instructions
1
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.
2
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.
3
Stir in the lemon zest and spinach and season well. Serve the lentils with the chicken breasts and garnish with the lemon wedges.
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