This is delicious, healthy and filling – really, what more could you want from a dish? Oh and it’s easy to make and cheap too. The full shebang. If you fancy changing your curry output then this is a real crowd-pleaser of a dish, and you can easily double the ingredients when cooking for more people.
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1tbsp Vegetable Oil
2 Onions Finely Chopped
3 Garlic Cloves Crushed
1 Thumb-Sized Piece of Ginger Peeled and Grated
1-2tbsp Curry Powder
460g Chicken Breast Diced into Large Equal-Sized Chunks
400g Tin of Chopped Tomatoes
500ml Chicken Stock
100g Red Lentils
125g Natural Yoghurt
Salt
1. Heat your oil in a stock pot. Fry the onion with a little salt for 2 minutes, then add the garlic and ginger, and fry for another 2 minutes until everything is soft.
2. Add the curry powder and the chicken then fry for another couple of minutes, making sure the chicken is coated in the curried onion.
3. Add the tomatoes and the stock then bring to the boil. Put in the lentils and simmer for 20 minutes, or until the lentils have softened and you have a thick curry sauce. Stir in the yoghurt and any additional seasoning just before it’s ready, and serve with flat breads or rice.
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