Easy mild chicken curry
Ingredients
1 Tbsp olive oil
1 small onion, diced
2 gloves garlic, crushed
3cm piece of garlic, grated
2 Tbsp yellow curry paste
2 Tbsp tomato puree
3 Tbsp natural yoghurt
1 kg approx skinless chicken breast, chopped into cubes
1 C green lentils
1 x 400g tin of coconut milk
1/2 tin pureed (or chopped) canned tomatoes (add more at the end if you want extra liquid)
2 handfuls baby spinach (optional)
Brown rice to serve, blob of natural yoghurt on top to serve, salt & pepper if desired.
Directions
Cook lentils as per packet instructions, (usually 1C lentils to 3C water) being careful to not over cook as they’ll cook a bit more once you add them to the curry . While they are cooking, heat oil in a pan and add the onion, cook until it starts to brown. Then add the garlic and ginger, cook for another 2 mins. In a separate bowl, mix together the curry paste, yoghurt and tomato paste. Add the chicken and get it all covered in the paste mixture. Tip the chicken mixture into the pan, scraping out all of the paste. Cook for just a few minutes, then add tinned tomatoes, cooked lentils and coconut milk. Simmer until the chicken is cooked, then stir in the spinach just before serving. Serve with brown rice and a blob of natural yoghurt on top.
YUM! Sarah xx