Chicken & Lentil Curry

Chicken & Lentil Curry

Serves 4

 

4 skinless, chicken breasts cut into chunks

1 onion, chopped

1 thumb size piece of ginger, grated

2 garlic cloves, crushed

1-2 tbsp tomato puree

1-2 tbsp curry powder

100 g red lentils

200 ml Chicken stock

2-3 carrots peeled and sliced

1-2 courgettes sliced

 

Spray pan with frylight and cook the onion, ginger and garlic gently until softened.  Add the curry powder and tomato puree and cook for 1-2 minutes.

Add the chicken to the pan and cook until slightly browned on the outside. Add the carrots, lentils and stock.  Simmer gently until the lentils are soft, the chicken is cooked and the sauce has thickened.  Add the courgettes for the last  5-10 minutes so they don’t go too mushy. Take care that the lentils don’t stick to the bottom of the pan adding a little more stock or water if the sauce gets too thick.