This is a favourite at our place, not only is it a tasty meal but also delicious leftovers! It does simmer for an hour, so while the hands on time is minimal, don’t make this one if you are in a rush. The wait is worth it though!
Chicken & Lentil Curry
Servings: 4 - 6 people
Ingredients
- 1 tbsp olive oil extra virgin
- 1 large chicken breast diced
- 400 g can lentils
- 400 g can crushed tomatoes
- 165 mL can coconut milk
- 2 tbsp curry paste (I usually use tikka masala or madras but pick your favourite)
- 2 tbsp tomato paste salt reduced
- 3 tbsp greek yoghurt plus additional for serving
- 2 cloves garlic peeled and crushed (or 2 tsp crushed garlic)
- 3 tbsp ginger minced
- 1 large onion thinly sliced
- 1 large red capsicum deseeded and roughly chopped
- 280 g spinach
To Serve
- Basmati rice cooked
- cooked greens
- mango chutney
- greek yoghurt
Instructions
- Combine yoghurt, tomato paste and curry paste in a medium bowl and stir to combine. Add chicken and mix to coat in the mixture.
- Heat oil in a large pan over a medium heat, add onion and cook for 10 minutes or until softened. Add ginger and garlic and cook for a further 2 minutes.
- Add chicken and the paste mixture to the pan, making sure you scrape all the paste in. Cook the chicken for five minutes, or until it starts to colour.
- Add capsicum, tinned tomatoes, lentils (liquid and all), coconut milk. bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add additional water if it becomes too thick.
- Break the chicken apart with the back of a spoon, it should come apart easily. Stir in the spinach (I did this in three batches).
- Serve with rice, extra veg (I usually use beans, broccoli or frozen peas) and add a dollop of greek yoghurt and 1 tsp of mango chutney on top.
- Enjoy!
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