Chicken and lentil curry
prep: 20 minutes
cook: 35 minutes
serving: 4
Nutrition Facts
each serving
KCal
332
Carbs
30.5g
fiber
4.9g
Protein
29.4g
Fat
9.1g
Saturates
1.9g
Sugars
9g
Salt
0.26g
Fruit/Veg Portion
3
Ingredients
all 14 types- 1 tsp ground cumin seeds
- 1 tsp coriander seeds
- 1 tbsp rapeseed oil
- 2 onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 3 cm fresh ginger, finely chopped
- 1-3 green chillies, split open
- 400g chicken thigh, cut into bitesized pieces
- half tsp chilli powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- juice 1 lemon
- 400g tin chopped tomatoes
- 150g red lentils
Directions
5 steps in totalStep 1
Add the cumin and coriander seeds to a dry saucepan and toast for 1-2 minutes. Add the oil and the onions. Cook for 5 minutes, stirring regularly until browned.
Step 2
Add the garlic, ginger, green chillies and chicken pieces and cook for another 2-3 minutes, stirring regularly.
Step 3
Add the chilli powder, garam masala and turmeric powder along with the lemon juice, tomatoes and 500ml water.
Step 4
Bring to the boil, mix well, reduce the heat and simmer for 15 minutes, stirring regularly.
Step 5
Add the lentils and simmer for another 15 minutes, stirring regularly, until cooked.
PRINT
I MADE IT
