One Pan Chicken and Lentil Curry
Lentil curry with chicken breast
Ingredients
- 4 chicken breasts skin on
- 1 tbsp oil use your favourite cooking oil
- 100 g red split lentils
- 1 onion
- 3 cloves garlic
- 1 tsp chilli flakes
- 1 400g tin chopped tomatoes
- 600 ml chicken stock
- 1 tbsp curry powder find the best quality you can
- handful fresh coriander optional
- lime juice optional
Instructions
- Heat oil in a frying pan on high
- Place chicken skin side down, browning for about 5 minutes until golden
- Turn chicken, allow to colour on non-skin side for about 2 minutes
- Remove chicken from frying pan and set aside
- In the same pan, saute onion and garlic until translucent - a few minutes
- Add curry powder and chilli flakes, stir and warm through until fragrant
- Add 100ml of stock to the pan to deglaze and release flavour
- Pour lentils into pan, stirring well until coated
- Add chopped tomatoes, stir
- The rest of your stock should be added next, stirring well
- Allow lentils to cook for 10 minutes, stirring occasionally
- Replace chicken breast in pan, nestled amongst the lentils skin side up
- Reduce heat to a simmer, allowing the lentils and chicken to cook for a further 20 minutes
- Once cooked through, stir through freshly chopped coriander and serve with a wedge of lime
Notes
Calorie information provided is an estimate