One of our most popular recipes, this curry is a great way to use up leftover chicken and storecupboard essentials. It's ideal if you're on a budget, too.
Serves
4
Prep
20 minutes
Cook
35 minutes
Nutritional Information:
Each 271g serving contains (excludes serving suggestion)
- KCal
- 332
- Carbs
- 30.5g
- Fibre
- 4.9g
- Protein
- 29.4g
- Fat
-
9.1g
(Medium)
- Saturates
-
1.9g
(Low)
- Sugars
-
9.0g
(Low)
- Salt
-
0.26g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 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
Method
Method
Recipe tips
- If you don't have all the different spices to hand, you can use your favourite curry powder or paste.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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Total Cook Time (in minutes)
85 mins
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Total Cook Time (in minutes)
65 mins
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Total Cook Time (in minutes)
35 mins
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Total Cook Time (in minutes)
55 mins
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