Chicken curry with lentils and potato. 

This curry is delicious. It’s a little bit faffy to make by my standards but will still only take about 20 minutes of actual work. Because it’s already got the lentils and potato in I don’t even bother having rice with this, instead I just have a big bowl of it as it comes!

This recipe makes 5 generous portions that are around 250 Cals each with a mere 2.9g of fat, 27.8g of carbohydrate and 28.1g of protein.


Ingredients 

  • 1 large onion, diced. 
  • 1 large carrot, diced. 
  • 1 large pepper (I used green but it doesn’t matter), diced.
  • 2 large white potatoes, diced. 
  • 115g dried puy lentils. 
  • 4 large diced chicken breasts.
  • 1 can of chopped tomatoes. 
  • 300mls of chicken stock (1 cube).
  • A generous squirt of tomato purée. 
  • Spices to taste. 

Method 

I make this hot, but you can adjust the spices to your taste. I flavour it with curry powder, Chilli powder and smoked paprika. 

  • Cook the onion and chicken together in a little oil with some of your spices in an ovenproof pan. Meanwhile boil the lentils and the potatoes in separate pans till they are part cooked. I always add a little curry power and turmeric to the potato water. 
  • Throw the rest of the veg into the pan with the chicken and onion and continue to cook. 
  • Drain the part boiled potato and lentils and add them to the pan. Mix well. 
  • Add the chicken stock and tinned tomatoes. 
  • Season well and add any other spices you want. 
  • Put in the oven on 180c for 1 hour. 
  • Enjoy! 

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