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Chicken, red lentil & spinach curry
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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.
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.
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in November 2018.