zoom Chicken, red lentil & spinach curry

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    Chicken, red lentil & spinach curry

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    Chicken, red lentil & spinach curry

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4


    150g red split lentils, well rinsed
    1 tbsp sunflower oil
    1 onion, diced
    1 tbsp grated fresh root ginger
    3 garlic cloves, crushed
    1 tbsp Bart Medium Curry Powder
    About 5 dried (or fresh if available) curry leaves
    2 tomatoes, roughly chopped
    500ml fresh chicken or vegetable stock
    About 400g leftover cooked chicken (or turkey), roughly shredded
    260g pack spinach
    2 x 250g packs microwave basmati rice
    Squeeze lemon juice


    1. Put the lentils in a bowl; cover with cold water and set aside. Heat the oil in a large casserole or saucepan over a medium-high heat and add the onion, ginger and garlic with a pinch of salt. Fry for 8 minutes until turning golden. Stir in the curry powder, curry leaves, tomatoes and a good grinding of black pepper; cook for 2 minutes.

    2. Drain the lentils and add to the pan, along with the stock and 250ml cold water. Bring to the boil, then turn down to a simmer and cook for 20 minutes until the lentils are soft. Stir in the chicken or turkey and the spinach, cover and cook for another 3-4 minutes, until the spinach is wilted.

    3. Meanwhile, prepare the rice according to pack instructions. Check the seasoning of the curry, adding more salt, pepper and a squeeze of lemon juice to taste. Serve with the rice. 

    Cook's tip

    This curry offers a great way to use up leftover roast chicken or Christmas turkey. If you’d rather make the dish vegetarian, use chunks of roasted squash or lightly fried cubes of paneer instead.

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    This recipe appeared within the December 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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