Chicken and Lentil Curry

 

 

INGREDIENTS

 

  • 1 tsp ground cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp rapeseed oil
  • 4 onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3 cm fresh ginger, finely chopped
  • 1-3 green chillies, split open
  • 400g chicken breast, 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

 

METHOD

  • Step 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