Throw away the takeaway menu and enjoy this chicken and lentil curry for less than 350 calories, flavoured with chilli, garlic, ginger, turmeric and cloves
Ingreadient
- 2 red chillies, seeded
- 2 cloves garlic
- 4cm piece ginger, peeled
- 1 onion, chopped
- oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- 4 cloves
- 4 skinless chicken breasts, cut into large dice
- 150g red split lentils
- 400g tin chopped tomatoes
- 260g spinach
- 4 small rotis, warmed to serve
Direction
- Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.
- Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water.
- Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.
