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Ingredients
- onion 1, peeled and roughly chopped

- ginger peeled and chopped to make 2 tbsp
- garlic 2 cloves, crushed

- green chilli 1, sliced

- oil for frying
- turmeric ½ tsp

- ground cumin 2 tsp
- ground coriander 2 tsp

- cardamom 2 pods, lightly bashed
- skinless chicken breasts 2, diced
- red lentils 50g

- chopped tomatoes 400g tin
- chicken stock 200ml
- coriander a small bunch, chopped

Method
-
Step 1
Put the onion, ginger, garlic and chilli in a small blender and whizz to a paste, adding a splash of water if you need to.
-
Step 2
Heat 1 tsp oil in a pan and fry the paste with a pinch of salt for 10 minutes until the onions are just turning golden. Add the spices and fry for another minute.
-
Step 3
Add the chicken and lentils, frying until the chicken is opaque.
-
Step 4
Add the tomatoes and stock, bring to a simmer and cover. Cook for 20 minutes until the lentils are tender and the chicken is cooked through. Scatter with coriander to serve.
Nutritional Information
- Kcals 348
- Fat 5g
- Saturates 0.8g
- Carbs 28.1g
- Sugars 12.7g
- Fibre 7.7g
- Protein 43.8g
- Salt 0.5g
