Chicken & Vegetable Curry

Chicken & Vegetable Curry 

From Time To Eat Cookbook

Serves 4

2.5 points per serving full choice

Free on No count

spray oil

350 g skinless chicken breast diced

1 onion chopped

225g potatoes peeled and diced

225g carrots sliced

1 aubergine diced

2 cloves garlic crushed

1 tsp lazy chillies (add quarter of a tsp first if u dont like it too hot coz this stuff is lethal!!) or 2 chopped green chillies (deseeded)

4 tbsp medium curry powder

2 tsp cumin

1 tbsp dried coriander

50g dried split red lentils

400g tin chopped tomatoes

300ml chicken stock

salt and pepper

chopped fresh coriander to serve

Heat a large frying pan (wok or large saucepan) and spray with spray oil. Add chicken and stir fry until browned.

Add the onion, potatoes, carrots, aubergine, garlic, chillies and curry powder. Stir well and cook for 2 mins.

Stir in the lentils, chopped tomatoes, stock and salt and pepper. Bring to the boil. Reduce the heat, cover and simmer for an hour stirring occasionally.

Serve with rice (remember to add the points!!) and green side salad.